Oven Baked Brunch Rosti with Smoked Salmon
A perfect brunch on a weekend - oven baked Rosti with smoked salmon
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: Family Food
Servings: 8
- 1.2 kg Potatoes peeled and grated
- 3 Heaped tsp wholegrain mustard
- 2 Medium free range eggs
- Handful of fresh dill chopped
- Salt and pepper
- 100 g Salted butter melted
For the dressing
- 25 g Dijon mustard
- 1 Tsp chopped fresh or dried dill
- Juice of half a lime
- Or replace the above with 25g of Maille Mustard with White Wine, Dill and Lime
- 100 g Greek yoghurt
To serve
- Avocado slices
- Smoked salmon
- Lime wedges
- More fresh dill
Preheat the oven to 200C.
Squeeze all of the liquid from the potatoes. You can do this by squishing piles of it between your hands, or squashing down into a sieve. The way I do it is to pile it all into a clean muslin cloth, twist it together into a ball and press the liquid out.
Stir in the mustard, beaten eggs, plenty of salt and black pepper.
Brush 2 muffin trays (24 holes) with the melted butter and pour the rest into the potato mixture and stir.
Divide the mixture between the tins, pressing down into each muffin hole.
Bake for about 20 minutes or until golden and crisp.
To serve
When the rosti are cooked, allow them to stand for 5 minutes, before loosening the edges with a round ended knife and 'popping' them out.
Top with slices avocado, a squeeze of lime, followed by smoked salmon and the yoghurt dressing. Sprinkle with fresh dill.
Calories: 204kcal | Carbohydrates: 19g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 164mg | Potassium: 634mg | Fiber: 3g | Vitamin A: 385IU | Vitamin C: 17.1mg | Calcium: 73mg | Iron: 5.2mg