Crispy rösti with smoked wild salmon, watercress, asparagus & fried egg
Crispy rösti, silky sockeye salmon and a perfectly fried egg. Bart and Jamie Oliver combine a few simple ingredients into a dish that looks impressive and tastes even better. Perfect for brunch, lunch or a light evening meal.
Combine the grated potato with the onion, thyme, a generous pinch of sea salt and black pepper. Mix well, place the mixture in a clean tea towel and squeeze out as much liquid as possible.
Heat 1 tbsp of olive oil in a large frying pan. Divide the potato mixture into 4 portions and press them flat to form rösti. Fry them for about 15 minutes until golden brown and cooked through. Turn regularly and gently press them down occasionally.
Meanwhile, mix the mustard with the lemon juice and extra virgin olive oil. Season with salt and pepper.
Just before serving, toss the watercress and asparagus ribbons with the dressing.
Fry the eggs in the same pan, exactly how you like them.
Divide the rösti among two plates. Place a fried egg on top and serve the smoked wild salmon alongside. Add the asparagus salad and garnish with chili pepper if desired. Serve with the lemon wedges.
