Salmon & poached egg on zucchini rosti

A ripe tomato and herb topping adds fresh flavours to this decadent dish.

Recipe «Salmon & poached egg on zucchini rosti» presented in category Recipes / Eggs, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author sheff would need: 4 large sebago or golden delight potatoes, peeled, coarsely grated, 4 large zucchini, coarsely grated, 160ml olive oil, 8 free-range eggs, 4 large ripe tomatoes, coarsely chopped , 1/4 cup fresh dill sprigs, 8 slices smoked salmon, Lemon wedges, to serve .

Ingredients:

• 4 large sebago or golden delight potatoes, peeled, coarsely grated 
• 4 large zucchini, coarsely grated 
• 160ml olive oil 
• 8 free-range eggs 
• 4 large ripe tomatoes, coarsely chopped 
• 1/4 cup fresh dill sprigs 
• 8 slices smoked salmon 
• Lemon wedges, to serve 

Instructions

1. Combine the potato and zucchini in a colander. Squeeze out excess moisture. Transfer to a bowl. Season with salt and pepper.
2. 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.
3. 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.
4. Meanwhile, combine the tomato and dill in a bowl.
5. Divide the rosti among serving plates. Top with the salmon, poached eggs and tomato mixture. Serve with lemon wedges.