Poached eggs and smoked
salmon with zucchini rosti

Ingredients

• 4 large Sebago potatoes coarsely grated
• 4 large coarsely grated zucchinis
• 2/3 cup olive oil
• 8 free-range eggs
• 4 large tomatoes (chopped)
• 1/4 cup fresh dill sprigs
• 200g smoked salmon
• Lemon

Method

1. Combine the potato and zucchini in a colander and squeeze out all moisture, place in the bowl and add salt and pepper if desired
2. Preheat oven to 120°C
3. Heat oil in a non-stick pan on medium heat and add ¼ of the potato and zucchini mixture and flatten into a disk. Cook 4-5 minutes each side. Repeat for remaining mixture and keep finished rostis warm in oven.
4. Line eight small ramekins or small cups with plastic wrap, allowing the sides to overhang
5. Bring a large 22cm (base measurement) saucepan of water to the boil
6. Crack 1 egg into each lined ramekin. Twist and tie the edges to seal.
7. Remove from heat. Transfer eggs in the plastic wraps to water. Cover and set aside for 4-5 minutes or until just set.
8. Transfer the eggs to a plate. Use scissors to cut the plastic wrap. Unwrap the eggs.
9. Meanwhile, combine the tomato and dill in a bowl
10. Place 1 or 2 rostis on each plate and top with the salmon, poached eggs and tomato mixture. Serve with lemon wedges.

Source: Taste.com.au