Alaskan Smoked Sockeye Salmon with Crispy Potato Rosti, Fried Egg and Asparagus Ribbons
Crispy golden potato and onion rostis flavored with fresh thyme, paired with perfectly fried runny eggs and silky smoked Alaskan sockeye salmon. Served alongside delicate shaved asparagus ribbons and fresh greens with a squeeze of lemon for a balanced, vibrant meal.
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🍳 Cooking Flow
Mix grated potato, onion, and fresh thyme. → Fry potato patties in hot oil until crispy and caramelized on both sides. → Fry eggs in the same pan until whites are set and yolks remain soft. → Shave asparagus spears into ribbons with a vegetable peeler. → Plate the rosti topped with egg, accompanied by smoked salmon, greens, and lemon wedges.
Cooking Steps
Brief Cooking Order
Mix grated potato, onion, and fresh thyme. → Fry potato patties in hot oil until crispy and caramelized on both sides. → Fry eggs in the same pan until whites are set and yolks remain soft. → Shave asparagus spears into ribbons with a vegetable peeler. → Plate the rosti topped with egg, accompanied by smoked salmon, greens, and lemon wedges.
Introduction
Crispy golden potato and onion rostis flavored with fresh thyme, paired with perfectly fried runny eggs and silky smoked Alaskan sockeye salmon. Served alongside delicate shaved asparagus ribbons and fresh greens with a squeeze of lemon for a balanced, vibrant meal.
Step 1
Combine the grated potatoes, onions, and freshly picked thyme leaves in a bowl or cloth.
Step 2
Heat a splash of oil in a frying pan, spoon portions of the potato mixture into patties, and fry over medium heat until crisp and golden brown on both sides.
Step 3
Add a little extra oil to an empty spot in the pan, crack in the eggs, and fry until the whites are set but the yolks remain soft and oozy.
Step 4
Using a speed peeler, shave the raw asparagus spears into thin ribbons.
Step 5
Transfer the crispy rosti onto plates, top with a fried egg, and serve alongside sliced smoked sockeye salmon, asparagus ribbons, fresh greens, and lemon wedges.
Ingredients List
Important Notes
Squeeze out excess liquid from the grated potatoes using a cloth to ensure the rosti cooks up crispy rather than soggy.
Keep the heat controlled so the rosti turns deeply golden and cooked through without burning.
Shaving asparagus thinly allows it to be enjoyed crisp and tender without needing precooking.
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