Smoked salmon and potato rosti with poached eggs By Scotty Brand

This recipe from Scotty Brand is the perfect way to turn leftover potatoes and smoked salmon into a delicious brunch dish over the holidays. 

Launched in 1948, Scotty Brand is the source of good food.

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Ingredients: Serves 4
1 pack Scotty Brand smoked salmon
1 lightly whisked egg
2 tbsp plain flour
20g melted butter
Salt and pepper, to season
1 tbsp olive oil
4 tbsp reduced fat crème fraîche
3 large Scotty Brand potatoes, peeled and grated
Romaine lettuce, 1 leaf cut into 4
Fresh dill, chopped
4 eggs

1 Place grated potato in a colander and squeeze out all moisture.
2 Transfer to a large bowl, then add the whisked egg, flour and season to taste.
3 Heat the oil in a large frying pan over medium-high heat and add in the butter.
4 With a cooking ring place a large heaped spoonful of the potato mixture into the pan 
and flatten slightly with the back of a spoon. Repeat to create 4 röstis.
5 Cook for 10-12 minutes each side or until crisp and golden then transfer to a plate.
6 Meanwhile, softly poach the four eggs in boiling water, keeping the yolks runny.
7 Mix the chopped dill and crème fraîche and set aside.
8 Top each rösti with a sliced lettuce, smoked salmon, poached egg and then dill crème fraîche. Season with cracked black pepper and a sprinkling of fresh dill and enjoy.

In association with Taste Communications.