A ripe tomato and herb topping adds fresh flavours to this decadent dish.
- Combine the potato and zucchini in a colander. Squeeze out excess moisture. Transfer to a bowl. Season with salt and pepper.
- Preheat oven to 120°C. Heat 2 tablespoons of oil in a large non-stick frying pan over medium high heat. Spoon four 1/4-cup portions of potato mixture into the pan. Flatten into 10cm-diameter discs. Cook for 4-5 minutes each side or until golden. Transfer to a baking tray. Place in oven to keep warm. Repeat, in 3 more batches, reheating the pan between batches.
- Line eight 125ml (1/2-cup) capacity ramekins with plastic wrap, allowing the sides to overhang. Crack 1 egg into each lined ramekin. Twist and tie the edges to seal. Bring a large 22cm (base measurement) saucepan of water to the boil. Remove from heat. Transfer eggs in the plastic wraps to water. Cover and set aside for 4-5 minutes or until just set. Transfer the eggs to a plate. Use scissors to cut the plastic wrap. Unwrap the eggs.
- Meanwhile, combine the tomato and dill in a bowl.
- Divide the rosti among serving plates. Top with the salmon, poached eggs and tomato mixture. Serve with lemon wedges.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set