Serves 6
4 large potatoes, peeled
100g butter, melted
200g hot smoked
salmon, flaked
3 tbsp vegetable oil
6 eggs, poached
Creamed Spinach
1 tbsp olive oil
1 onion, finely chopped
125ml white wine
250ml cream
200g spinach, washed
Preheat oven to 180°C. To make rosti, boil potatoes until par-cooked but still firm. Drain; allow to cool. Grate potatoes and mix with butter, salmon, a pinch of salt and freshly ground black pepper.
Heat 1 tablespoon vegetable oil in a non-stick, ovenproof frying pan. Layer in the potato mix, pressing each layer down as you go. Ensure the bottom of the rosti is kept moving to avoid burning. Once all the potato has been pressed into pan, cook on a medium heat for 4 minutes. Drizzle remaining oil around the edge of the pan, flip the rosti out onto a plate, then slide it back into the pan, uncooked side down. Cook for a further 2 minutes, then bake for 12 minutes.
To make spinach, heat olive oil in a saucepan. Add onion; sauté for 1 minute. Add white wine; reduce slightly. Add cream. Bring to the boil; reduce heat and simmer for 10 minutes. Add spinach. Bring back to the boil; remove pan from the heat. Season with salt and white pepper.
Cut rosti into wedges. Serve each wedge with a hot poached egg and spinach.
