Smoked salmon and egg on rösti

Delicious breakfast - I have been making this on a week day as well. The Rösti can be prepared the night before and then cooked in the morning.
Prep Time 30 minutes
Servings 2


For the eggs and salmon

  • Couple of slices of smoked salmon
  • 2 eggs

For the Rösti

  • 4 medium red potatoes
  • 1 spring onion chopped finely
  • salt and pepper
  • 1 tablespoon flour
  • small lump of butter


  1. Wash and grate the potatoes with a course grater (no need to peel beforehand).
  2. Add spring onion, salt and pepper, flour and butter.
  3. Mix everything well.
  4. Divide the mixture into 4 and form into patties (approximately 1.5 cm thickness).
  5. At this stage, the patties can be placed in the fridge over night.
  6. When ready to cook, heat a little oil in a pan and fry the patties for 5 minutes on each side, or until browned and crisp on the outside.
  7. Meanwhile, place 2 egg rings or round, high sided, pastry cutters into a frying pan and pour in hot water until egg rings are immersed by two thirds.
  8. Heat the pan on high heat, until boiling and then turn the temperature down so the water is only weakly simmering.
  9. Break each egg into a separate, quite wide tumbler and then lower them gently, one at a time, into one egg ring each, in the pan.
  10. Cook the eggs for 4-5 minutes until the egg white is cooked but the yolk is still runny.
  11. Serve the Rösti on a plate, topped with smoked salmon and the egg.
  12. Garnish with fresh parsley, salt and pepper.


Strawberry, apple and lime smoothie

A wonderfully refreshing smoothie, made with strawberries from local farmers here. Perfect for the summer.
Prep Time 15 minutes
Servings 4


  • 500 g strawberries
  • 1 medium cucumber or 1/2 a large one.
  • 300 ml apple juice.
  • Juice of 2 limes
  • A couple of mint leaves


  1. Place the strawberries (with ends cut off) into a juicer.
  2. Chop the cucumber into medium pieces and add to the juicer.
  3. Add the apple juice and squeeze in the lime.
  4. Blend until smooth.
  5. Cool in the fridge for later or drink with some ice cubes, topped with mint.


Rhubarb and orange smoothie

Refreshing, with sharpness from rhubarb and sweetness from the orange. We have made this without yoghurt, but Hugh Fearnley-Whittingstall adds 3-4 tablespoons of yoghurt.
Prep Time 15 minutes
Servings 4
Author adapted from Hugh Fearnley-Whittingstall


  • 150 g rhubarb stalks peeled and chopped into chunks
  • zest and juice of 3 large oranges
  • 5-6 teaspoons of honey


  1. Put the rhubarb with the orange zest and juice and the honey in a pan and cook on a low heat until the rhubarb is soft (~8 min).
  2. Add water if the rhubarb is looking dry while stewing.
  3. Leave rhubarb to cool completely.
  4. Put the rhubarb in a blender and whiz until smooth. Add more orange juice if too thick and honey if not sweet enough (this will depend on the rhubarb).

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