An ideal lunch for Mother's Day.


  • 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


  1. Preheat oven to 100°C. Grease a baking tray and line with baking paper.
  2. Place potato in a clean tea towel and squeeze out excess water. Transfer to a bowl with lemon juice and toss to combine.
  3. Add the spice mixture, bacon, cornflour, potato starch and beaten egg mixture to potato mixture, toss until well combined.
  4. Heat oil in a large non-stick frypan over medium-high heat.
  5. 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.
  6. Transfer potato to prepared tray, cover with foil and place in oven to keep hot. Repeat with remaining potato mixture.
  7. Meanwhile, to poach eggs, break extra eggs into individual cups, set aside.
  8. 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.
  9. 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.
  10. 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.