Smoked Salmon & Potato Rösti with Poached Egg


Serves 4

Scotty Brand smoked salmon



1 lightly whisked egg

2 tbsp plain flour

20g melted butter

Salt and pepper

1 tbsp olive oil

4 tbsp reduced fat crème fraîche

3 large Scotty Brand potatoes, peeled and grated

Scotty Brand romaine lettuce, 1 leaf cut into 4

Fresh dill, chopped

4 eggs


Print Recipe


  1. Place grated potato in a colander and squeeze out all moisture.
  2. Transfer to a large bowl, then add egg, flour and season to taste.
  3. Heat the oil in a large frying pan over medium-high heat and add the butter.
  4. Either with a cooking ring, or spooning mixture, place a large heaped spoonful of the potato mixture into the pan and flatten slightly with the back of a spoon. Repeat to create 4 röstis.
  5. Cook for 10-12 minutes each side or until crisp and golden then transfer to a plate.
  6. Meanwhile, softly poach the eggs in boiling water, keeping the yolks runny.
  7. Mix the chopped dill and crème fraîche and set aside.
  8. Top each rösti with a sliced lettuce, smoked salmon, poached egg and then dill crème fraîche. Season with cracked black pepper and a sprinkling of fresh dill.
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