Rosti Potatoes With Smoked Salmon And Scrambled Eggs - cooking recipe

Ingredients

Rosti Potatoes
2 large idaho potatoes
salt & freshly ground black pepper
1/2 cup clarified butter
Scrambled Eggs
12 eggs
3 tablespoons creme fraiche
salt & freshly ground black pepper
To serve and garnish
12 slices smoked salmon
2 tablespoons creme fraiche
2 teaspoons capers
2 teaspoons finely diced red onions
2 teaspoons finely chopped chives
2 teaspoons chopped fresh dill

Preparation

To make the rosti potatoes, peel the potatoes and steam for 15 minutes, let cool.
Using the large hole of a box grater, shred the potatoes.
Season the shredded potatoes with salt and pepper and form them into 6 cakes.
In a large skillet; heat half the butter over medium heat.
Carefully place 3 of the cakes in the skillet and brown them on both sides for about 5 to 7 minutes per side, until golden brown.
Remove and drain on paper towels, and repeat with the remaining butter and cakes (the potatoes can be made up to 1 hour in advance, then rewarmed before serving).
To make the scrambled eggs, in the top of a double boiler on in a stainless steel bowl that will rest securely on top of a pot of simmering water, whisk together the eggs, creme fraiche, salt and pepper.
Place the mixture over a pot of simmering water and stir, folding the eggs with a rubber spatula until they are very lightly scrambled.
To serve and garnish; place one warm rosti potato in the center of each warmed plate.
Form two slices od salmon into circular ribbons on top of each rosti.
Place a spoonfull of scrambled eggs on top of the smoked salmon and garnish with a dollop of creme fraiche.
Sprinkle with capers, red onion, chives and dill and serve to 6 very lucky people.