Beetroot Rosti with Smoked Salmon and Poached Egg

Step by step

Method

1. 1

   Preheat the oven to 200C / 400F / Gas Mark 6. Coarsely grate the potatoes and the beetroot. Place in a clean tea towel or piece of muslin and squeeze out any excess liquid, then place in a bowl and mix with the chives. Season lightly with freshly ground black pepper.

2. 2

   Line 2 baking trays with non-stick baking parchment and brush with olive oil. Divide the mixture into 12 and shape into 12 thin cakes - use an 8.5cm (3 inch) biscuit cutter or muffin ring if this will help - pressing down well onto the baking sheets to flatten.

3. 3

   Drizzle with melted butter and bake for 15 minutes until crisp and golden, swapping the trays over halfway through cooking if both trays won't fit on the same shelf. Remove from the oven and cover with tin foil to keep warm.

4. 4

   Using two rösti per person, pile one potato cake on top of the other, cover with cold-smoked salmon or trout and finish with a poached egg. Season. Garnish with a spoonful of salmon roe and crème fraîche.