SWISS ROSTI WITH SMOKED SALMON AND POACHED EGG
In Switzerland, rosti (pronounced roosh-ti) is considered a national dish, though it is most popular in the German-speaking regions of the country. Made from grated potatoes, it resembles American hash browns, fried in a skillet like a thick potato pancake and cut into wedges. Rosti is often enhanced with ham, bacon or cheese or served with sausages. This posh version is garnished with smoked salmon, sour cream and a poached egg, perfect for a weekend breakfast. For best results, boil the potatoes one day (or at least several hours) in advance and chill. Cook them until just done and still firm - check with a skewer or paring knife - or they will be impossible to grate.
Provided by David Tanis
Categories breakfast, brunch, vegetables, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Using the large holes of a box grater, shred the parboiled potatoes onto a baking sheet. (Try not to mash them.) Season with salt and pepper.
- Place a 9-inch cast-iron or nonstick skillet over medium-high heat and add 2 tablespoons butter. When butter is hot, use a spatula to transfer all the grated potatoes to the skillet. Let the potatoes begin to brown, then turn heat to medium. Press down lightly with spatula to form a thick cake. Let cake fry gently until bottom is golden brown and crisp, about 10 to 15 minutes. Shake the pan to be sure the cake isn't sticking; loosen with a spatula if necessary.
- Lay a plate over the uncooked side of the cake and carefully invert the cake onto the plate, crisp-side up. Return the skillet to the stove, add a little more butter to the pan as necessary and slip the cake back in, uncooked-side down.
- Fry gently for another 10 to 15 minutes, until crisp on the second side. Remove from heat and slide the cake (or invert) onto a plate or cutting board. Sprinkle lightly with salt and pepper. Keep warm.
- Poach the eggs: Fill a wide skillet halfway with water. Add a good pinch of salt and bring to a gentle simmer. Break each egg into a teacup, then carefully slip it beneath the water's surface. Cook for 2 minutes, until eggs are barely set, then turn off heat. (Leave eggs in hot water to finish cooking as you prepare the plates.)
- Cut the rösti into wedges and divide among plates. Drape a slice of smoked salmon next to each wedge. Remove eggs one by one with a slotted spoon (holding a towel beneath spoon to catch excess water), and place on the other side of each wedge.
- Top each wedge with a dollop of crème fraîche. Garnish with a sprinkle of chives and a sprig of watercress.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 621 milligrams, Sugar 2 grams, TransFat 0 grams
ROSTI POTATOES WITH SMOKED SALMON AND SCRAMBLED EGGS
In Switzerland, rosti means "crisp and golden." The word has become symonymous with the country's famous potato cake. This potato cake makes a delicious cushion for ribbons of smoked salmon and lightly scrambled eggs. Simpley finish with a sprinkling of capers, diced red onion, chives and dill. This dish is fit for a king's breakfast!
Provided by MarieRynr
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To make the rosti potatoes, peel the potatoes and steam for 15 minutes, let cool.
- Using the large hole of a box grater, shred the potatoes.
- Season the shredded potatoes with salt and pepper and form them into 6 cakes.
- In a large skillet; heat half the butter over medium heat.
- Carefully place 3 of the cakes in the skillet and brown them on both sides for about 5 to 7 minutes per side, until golden brown.
- Remove and drain on paper towels, and repeat with the remaining butter and cakes (the potatoes can be made up to 1 hour in advance, then rewarmed before serving).
- To make the scrambled eggs, in the top of a double boiler on in a stainless steel bowl that will rest securely on top of a pot of simmering water, whisk together the eggs, creme fraiche, salt and pepper.
- Place the mixture over a pot of simmering water and stir, folding the eggs with a rubber spatula until they are very lightly scrambled.
- To serve and garnish; place one warm rosti potato in the center of each warmed plate.
- Form two slices od salmon into circular ribbons on top of each rosti.
- Place a spoonfull of scrambled eggs on top of the smoked salmon and garnish with a dollop of creme fraiche.
- Sprinkle with capers, red onion, chives and dill and serve to 6 very lucky people.
Nutrition Facts : Calories 421.3, Fat 30, SaturatedFat 15.7, Cholesterol 480.8, Sodium 182.3, Carbohydrate 22.8, Fiber 2.8, Sugar 1.8, Protein 15.5
POTATO ROSTI WITH A SMOKED SALMON ROSE
This is a lovely way to enjoy smoked salmon without the bagel. The crispy potato pancake is perfect for a special brunch.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper. Line up 3 strips of salmon, making sure they overlap at least 1/2-inch at the ends. Starting from one end, roll the salmon into a pinwheel and set aside. Line another 3 pieces up the same way. Take the first pinwheel, and starting from one end of the salmon strip, roll it up again. Repeat this step 2 more times, then put the salmon flower on the prepared baking sheet. With the remaining salmon, gently form more petals by wrapping them around the perimeter of the salmon flower on the baking sheet. Cover with plastic wrap and refrigerate.
- Peel the potatoes and grate them on the largest holes of a box grater. Put into a colander and rinse well with cold water until the water runs clear and the starch is gone. Squeeze the potatoes dry a handful at a time, and transfer to a medium bowl.
- Heat half the ghee in a medium nonstick skillet over medium heat until shimmering. Add the potatoes, and using a spatula, press them firmly into the pan so that they are evenly spread out. Cook undisturbed until dark golden, about 10 minutes. Cover with a lid that is larger than the skillet and carefully invert the skillet so that the potato pancake sits on the lid, golden-side up. Add the remaining ghee to the skillet and heat until shimmering. Slide the potato pancake, golden-side up, back into the skillet and continue to cook until golden and cooked through, another 10 minutes.
- Slide the potato pancake onto a serving plate and sprinkle with the chives. Using a spatula, transfer the salmon flower to the middle of the potato pancake and serve with the creme fraiche, lemon wedges, capers and onions on the side.
BEETROOT ROSTI WITH GREEN YOGURT & SMOKED SALMON
Enjoy these colourful beetroot rostis with smoked salmon, poached eggs and herb yogurt. They make a fabulous weekend brunch, lunch or supper
Provided by Esther Clark
Categories Brunch, Lunch, Supper
Time 1h30m
Number Of Ingredients 14
Steps:
- Toss the beetroot and potato with a large pinch of salt, tip into a colander in the sink, and leave to drain for 30 mins. Transfer to a clean tea towel and squeeze out any excess liquid. Heat half the oil in a frying pan and fry the onion for 5 mins. Add the grated veg and fry for 10 mins more until just soft. Remove from the heat. Cool slightly. Combine with 1 egg and the flour, season and form into eight patties.
- For the herb yogurt, tip everything into a food processor with a pinch of sea salt, and blitz until smooth.
- Heat the butter and remaining oil in a large non-stick frying pan over a medium heat, and fry the rosti for 4-5 mins on each side until crisp and cooked through. Put on a baking tray and keep warm in a low oven.
- Bring a pan of lightly salted water to a simmer with the vinegar. Stir to create a whirlpool. Crack 1 egg into a cup, wait until the whirlpool has almost subsided, then tip in the egg. Poach for 2-3 mins, remove with a slotted spoon and drain on kitchen paper. Repeat with the other eggs.
- Serve the rosti with the herb yogurt, poached eggs, smoked salmon and some extra dill.
Nutrition Facts : Calories 593 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 31 grams protein, Sodium 2 milligram of sodium
SMOKED SALMON SANDWICH WITH POACHED EGG
This is a great smoked salmon sandwich recipe I had created myself. The savory salmon, the smooth yoke of the egg, and the acidic vinegar evens out all the flavors, making it one of my favorite sandwiches to make. It is great for a lunch or a small dinner. You get the protein and the flavor which I love!
Provided by Mel
Categories Seafood Fish Salmon Smoked
Time 25m
Yield 1
Number Of Ingredients 8
Steps:
- Fill a large saucepan with water, 1 1/2 inches below the rim. Put the pan on the stove over high heat until it reaches about 190 degrees F (88 degrees C) or until you start to see bubbles at the bottom of the pan. Pour white vinegar and salt into the water and stir to distribute. Reduce heat to medium-low.
- Crack egg into a custard cup. Carefully place the custard cup into the water and slowly tilt until egg is fully submerged, being careful egg does not fall into the water. Set a timer for 6 minutes and keep an eye on the egg as it cooks.
- Meanwhile, heat a large skillet over medium heat. Pour balsamic vinegar onto a flat plate and lay 1 piece of bread in the vinegar until coated. Repeat to coat the remaining piece. Place both pieces, vinegar-side down, in the hot skillet and cook until slightly charred, 3 to 5 minutes. Remove from the heat.
- Remove 1 piece bread to a plate, vinegar-side up. Top with garlic powder, pepper, and salmon. Carefully remove poached egg with a slotted spoon and place on top of smoked salmon. Top with remaining piece of bread, vinegar-side down.
Nutrition Facts : Calories 268.6 calories, Carbohydrate 20.5 g, Cholesterol 205.5 mg, Fat 9.2 g, Fiber 1 g, Protein 25.2 g, SaturatedFat 2.5 g, Sodium 1488.3 mg, Sugar 5.7 g
POACHED EGG AND SMOKED SALMON CRUMPETS
Make and share this Poached Egg and Smoked Salmon Crumpets recipe from Food.com.
Provided by hectorthebat
Categories Breakfast
Time 21m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put a pan on to heat and pour boiling water from the kettle to a depth of 2.5cm. Keep on a medium heat and when the first small bubbles appear, carefully break the eggs into the water. Using a timer, let them barely simmer for 1 minute.
- Remove the pan from the heat and let them sit in the water for exactly 10 minutes.
- As the eggs are sitting, toast the crumpets.
- Spread the crumpets with butter and top with a slice of salmon. Remove the eggs carefully from the pan with a draining spoon and rest on kitchen paper for a few seconds to drain excess water. Lay on top of the salmon, sprinkle on the chives and some black pepper and serve straight away with a wedge of lemon.
Nutrition Facts : Calories 141.8, Fat 11, SaturatedFat 5.4, Cholesterol 202, Sodium 125.4, Carbohydrate 5.8, Fiber 1.6, Sugar 1.6, Protein 7
SWISS RöSTI AND POACHED EGGS
Provided by Milton Crawford
Categories Egg Potato Breakfast Brunch New Year's Day
Number Of Ingredients 7
Steps:
- Milton's Method
- Scrub the potatoes and place them, with their skins still on, in a large pan filled with cold, salted water. Bring to a boil and cook for about 10 minutes (they should become slightly more tender but remain firm), then drain and allow them to cool for at least 30 minutes.
- Peel the potatoes, then coarsely grate them into a bowl with a hand grater, adding plenty of seasoning and the minced cloves of garlic. Make sure the garlic and seasoning are evenly distributed.
- Melt the butter and olive oil in a large, non-stick frying pan. When the pan is hot, add the potato. Cook for five minutes over fairly high heat. When the underside begins to turn golden, flip the mixture over (it won't stick together at this stage), then, using a metal slice, divide it into four roughly circular "cakes," about an inch deep, in the pan.
- Press each "cake" down slightly with the slice and cook for a further five minutes on high heat, then flip them over (the potato should now be sticking together) and turn down the heat to low-medium. Cook gently for another 10 minutes on each side, checking occasionally to make sure that the potato does not burn.
- About five minutes before your rösti is ready, heat some salted water in a saucepan with the vinegar, for poaching the eggs. The temperature is right when there are little bubbles slowly rising to the surface; the water should not be boiling vigorously. Break the eggs into the water and cook on low to medium heat for 4-5 minutes for a soft-poached egg.
- Divide the rösti between two plates. Drain the eggs using a slotted spoon, rinse under a little cold water, then drain once more, and place an egg on each rösti. Season with salt and freshly ground pepper and serve.
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