Potato Rosti with Smoked Salmon, Scrambled Eggs and Oscietra Caviar


Prep time: 20 mins 
Cooking time: 30-40 mins 
Serves: 4


  • 4 Medium size Potatoes (Sebago, Kestrel, Dutch Cream)
  • 150g Butter 
  • 200g Salmon 
  • 8 Eggs
  • 4 Tbsp Creme Fraiche 
  • 30g Oscietra Caviar 
  • Micro herbs for garnishing


  1. Wash and peel the potatoes. 
  2. Grate the potatoes into a bowl using the thicker part of a box grater. Using a cloth, squeeze hard all the liquids of the potatoes until dry as possible. Place into a separate bowl.
  3. Melt the butter and only use the butterfat discarding the milk and water part that sits in the bottom of the bowl.  Add 3 Tbsp of the clarified butter, salt and pepper to the potato and mix through.
  4. Divide the grated potato mix into 4 pieces and roll them into a ball. Set aside. 
  5. Bring small frying pan to medium high heat, add ½ Tbsp butter and add 1 ball of potato to the pan. Flatten with a spatula until it reaches the edges of the pan into a pancake shape. Cook for 3-5 mins until golden brown and turn using a plate that fits on the pan. 
  6. Turnover and cook for a further 3-5 mins. Repeat if necessary for more color and until Rostis are fully cooked. Place Rostis on a baking tray to warm them up later. 
  7. Preheat the oven to 180°C.
  8. Whisk the eggs and cook them in a nonstick pan with a touch of butter on medium heat until just cooked. Don’t overcook them so they are still a little runny.
  9. Place the potato Rosti into the oven and heat them up for 5 mins. 
  10. Serve the Rosti with scrambled eggs, smoked salmon, a dollop of Creme Fraiche and a generous amount of Oscietra Caviar. Garnish with micro herbs and enjoy. 


Ingredients for Potato Rosti with Smoked Salmon, Scrambled Eggs and Oscietra Caviar

Harris Farm Eggs Free Range Eggs x12 660g

$6.99 ea

Harris Farm Butter Salted 250g

$4.29 ea

Potato Kestrel Each

$0.75 ea

Meander Valley Creme Fraiche 200ml

$4.99 ea

Micro Herbs Pot Each

$3.99 ea

Tassal Smoked Tassie Salmon 400g

$29.99 ea