A perfect brunch on a weekend - oven baked Rosti with smoked salmon
Course
Breakfast
Cuisine
Family Food
Prep Time10minutes
Cook Time20minutes
Total Time20minutes
Servings8
Calories204kcal
AuthorSarah Barnes
Ingredients
1.2kgPotatoespeeled and grated
3Heaped tsp wholegrain mustard
2Medium free range eggs
Handful of fresh dill chopped
Salt and pepper
100gSalted buttermelted
For the dressing
25gDijon mustard
1Tspchopped fresh or dried dill
Juice of half a lime
Or replace the above with 25g of Maille Mustard with White Wine, Dill and Lime
100gGreek yoghurt
To serve
Avocado slices
Smoked salmon
Lime wedges
More fresh dill
Instructions
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.
Make the dressing
Stir together the dill/lime mustard and the greek yoghurt. Set aside.
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.
Nutrition Facts
Oven Baked Brunch Rosti with Smoked Salmon
Amount per Serving
Calories
204
% Daily Value*
Fat
11
g
17
%
Saturated Fat
6
g
38
%
Cholesterol
68
mg
23
%
Sodium
164
mg
7
%
Potassium
634
mg
18
%
Carbohydrates
19
g
6
%
Fiber
3
g
13
%
Protein
6
g
12
%
Vitamin A
385
IU
8
%
Vitamin C
17.1
mg
21
%
Calcium
73
mg
7
%
Iron
5.2
mg
29
%
* Percent Daily Values are based on a 2000 calorie diet.