Best 3 Swiss Rosti With Smoked Salmon And Poached Egg Recipes

SMOKED SALMON SANDWICH WITH POACHED EGG

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.

ROSTI POTATOES WITH SMOKED SALMON AND SCRAMBLED EGGS

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.

SWISS RöSTI AND POACHED EGGS

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.