- Serves 2
- Prep Time: 10 mins
- Cook Time: 45 mins
- 400g Root vegetables (such as potatoes, parsnips, carrot or peeled celeriac) – grated
- 1/2 Small white onion – grated
- 2 tbsp Plain flour
- 2/3 sprigs Thyme – leaves picked
- 1/2 tsp Salt
- Freshly ground black pepper
- Butter and oil for frying
- 2 Large, free range eggs
- MOWI fresh salmon fillets
Heat the oven to 200C. Flip on to a large non-stick baking tray.
Tip the root vegetables on to a clean tea towel or muslin, pull up the edges and squeeze out as much water as you can. Tip into a bowl add the salt and mix well, scrunching a little. This will help to draw out more water to help bind the rösti. Add the thyme, onion, flour and plenty of black pepper.
Heat a 15cm diam non-stick frying pan over a medium heat. Add a knob of butter and ½ tsp of oil. Tip in half the rösti mix pushing it towards the edges of the pan and pressing down firmly with your hand to form and even patty. Fry for 3-4 minutes until golden. Run a spatula around the rim and gently lifet around the edges to loosen. Place a plate upside-down over the pan. Holding firmly, flip the pan turning out the rösti. Gently slide the rösti back into the pan and fry on the other side for a further 4 minutes.
Tip on to the tray and repeat with the remaining mix. Place the rösti into the oven for 20 minutes.
Meanwhile poach the eggs. Add a tablespoon of vinegar or lemon juice to a pan of just simmering water. Crack the eggs into the water and poach until the whites are firm. Remove with a slotted spoon and drain on paper towel.
In a small frying pan heat 1tsp oil over a medium high heat. Season the salmon and cook skin-side-down for 2-3 minutes until the skin is crisp. Turn over the salmon and cook for a further minute. Remove the pan from the heat but leave the salmon in the pan to continue cooking in the residual heat.
Place the rösti on serving plates. Top with salmon and a poached egg. Season and serve.
Root vegetable rösti, salmon and poached egg