Description

This Smashed avocado and smoked salmon potato rosti stack is my idea of a perfect Sunday morning breakfast. Restaurant quality breakfast without getting out of my pj’s. And it’s easy enough that the whole family can pitch in to cook. It’s a win-win!

Ingredients

Scale

Potato Rosti

600g Potatoes, peeled
1 tsp sea salt
¼ tsp freshly ground black pepper
Extra virgin olive oil

Smashed Avocado

1 large ripe avocado
¼ tsp lemon juice
Sea salt and freshly ground black pepper to season

Crème Fraiche topping

60g creme fraiche
2 tsp finely chopped chives

To Garnish

100g Smoked salmon

Cook Mode Prevent your screen from going dark

Instructions

Grate the potatoes with a coarse grater. Put all the grated potato into a colander and squeeze out the excess water. Pop the potato into a bowl and season with the sea salt and pepper.
Heat up the grill pan on medium heat. Add some oil and coat the pan. Divide the potato mixture into six portions and pop each potato rosti onto the grill pan and lightly flatten the top (they should be roughly 2cm thick) Cook for 10 minutes. Once golden, flip and cook the other side for an additional 10 minutes or until golden. Remove from the heat and pop aside.
While the rostis are cooking, mash the avocado in a small bowl. Add the lemon juice and season with salt & pepper. Stir through to combine. Pop aside
In a separate bowl, whip the crème fraiche with a whisk until you have soft peaks. Add chopped chives and stir gently to combine. Pop aside.
To assemble, place a scoop of the smashed avocado mixture on top of the potato rosti. Top with a slice of smoked salmon and a dollop of the crème fraiche topping.

Notes

This recipe was cooked in Le Creuset’s Toughened non stick ribbed rectangle grill.

Nutrition

Serving Size: Per rosti
Calories: 271
Sugar: 1.6 g
Sodium: 418.9 mg
Fat: 16.5 g
Carbohydrates: 19.7 g
Protein: 13 g
Cholesterol: 40.1 mg