An ideal lunch for Mother's Day.
Ingredients
- 600g rooster potatoes, peeled, coarsely grated
- Juice of 1/2 lemon
- 1 tsp each cumin and coriander seeds, toasted and ground
- 1/2 tsp fennel seeds, toasted and ground
- 1 tbs ground turmeric
- 30g diced smoked bacon
- 30g cornflour
- 65g potato starch
- 1 egg, lightly beaten, plus 4 extra eggs for poaching
- 8 slices smoked salmon
- 30ml sunflower oil
- 100ml white vinegar
- Crème fraiche to serve
- 1 lemon cut in 1/4's
Method
- Preheat oven to 100°C. Grease a baking tray and line with baking paper.
- Place potato in a clean tea towel and squeeze out excess water. Transfer to a bowl with lemon juice and toss to combine.
- Add the spice mixture, bacon, cornflour, potato starch and beaten egg mixture to potato mixture, toss until well combined.
- Heat oil in a large non-stick frypan over medium-high heat.
- In 3 batches, add potato mixture to pan and, using a spatula, press to 2cm thick. Cook for 4-6 minutes each side or until golden.
- Transfer potato to prepared tray, cover with foil and place in oven to keep hot. Repeat with remaining potato mixture.
- Meanwhile, to poach eggs, break extra eggs into individual cups, set aside.
- Fill a deep saucepan two-thirds full with hot water, add vinegar and place over medium-high heat. Heat water until you have a rolling simmer.
- Using a whisk, stir water to form a whirlpool, then, in 4 batches, drop eggs into whirlpool and cook, without stirring, for 4 minutes, or until cooked to your liking. Scoop out with a slotted spoon and drain on paper towel. Repeat with remaining eggs.
- Divide potato among serving plates, place the smoked salmon on top of the potato, add the poached eggs, and serve with crème fraiche and a wedge of lemon.
