Serves 4
Ingredients
For the Rosti Potato:
- 4 large desiree potatoes (approximately 780 g), peeled
- 150 g clarified unsalted butter, melted and cooled slightly
- Sea salt and white pepper, to season
- 1 quantity hollandaise sauce (see sauces and sides)
For the spinach:
- 1 tablespoon olive oil
- 4 handfuls of baby spinach, washed and well dried
For the Poached Eggs:
- 4 free-range or organic eggs
- 1 tablespoon white wine vinegar
- Pinch of salt
- 4 slices Tasmanian smoked salmon
- 6 baby spinach leaves, finely sliced, to garnish
Method
Preheat oven to 50°C (122°F).
To make the roesti potatoes, grate the potatoes into a large bowl. Add the clarified butter and season with salt and white pepper. Mix to combine Heat a large non-stick frying pan over medium heat. Place four small egg rings into the pan and fill each with the potato mixture. When browned and crisp on one side, remove the egg rings and carefully turn over and cook the other side. Remove from the pan and place on a lined baking tray, then into the oven to keep warm until required.
Prepare the hollandaise sauce following the method in Sauces and Sides.
For the spinach, heat a large frying pan over medium heat, add the olive oil followed by the baby spinach. Sauté until it wilts slightly, cover and keep warm.
For the eggs, break each egg into a cup to ensure the yolk is intact. Fill a deep frying pan with at least 10 cm of simmering water. Add the vinegar and a pinch of salt to the water. Stir the water with a spoon, creating a small whirlpool. Drop the egg in the centre of this and wait for 3 to 4 minutes. The water will settle and the egg should form an oval. Remove the egg with a slotted spoon, drain and then drop into a pan of cold water. Repeat with the rest of the eggs. To reheat the eggs, slip each egg onto a slotted spoon and hold for 1 minute under simmering water.
To serve, place roesti potato in the centre of each plate. Top with a slice of smoked salmon, then make a bed of spinach on top. Gently place a poached egg on top of each spinach/roesti stack. Spoon over a generous amount of hollandaise sauce, garnish with a sprig of dill and serve immediately.
