Alaskan Smoked Sockeye Salmon with Crispy Potato Rosti, Fried Egg and Asparagus Ribbons
A delightful brunch dish featuring crispy golden potato and thyme rostis topped with a runny fried egg, crisp asparagus ribbons, and silky wild-caught Alaskan smoked sockeye salmon. The contrast between hot crispy potato, oozy egg yolk, and chilled smoky salmon creates a vibrant and balanced plate.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Mix grated potato, onion, and thyme, then wring out excess moisture using a tea towel. → Form into patties and pan-fry in olive oil until crispy and golden on both sides. → Fry eggs sunny-side up in the pan alongside the rostis. → Shave raw asparagus into ribbons using a speed peeler. → Plate rostis topped with fried egg, asparagus ribbons, smoked salmon, greens, and lemon.
Cooking Steps
Brief Cooking Order
Mix grated potato, onion, and thyme, then wring out excess moisture using a tea towel. → Form into patties and pan-fry in olive oil until crispy and golden on both sides. → Fry eggs sunny-side up in the pan alongside the rostis. → Shave raw asparagus into ribbons using a speed peeler. → Plate rostis topped with fried egg, asparagus ribbons, smoked salmon, greens, and lemon.
Introduction
A delightful brunch dish featuring crispy golden potato and thyme rostis topped with a runny fried egg, crisp asparagus ribbons, and silky wild-caught Alaskan smoked sockeye salmon. The contrast between hot crispy potato, oozy egg yolk, and chilled smoky salmon creates a vibrant and balanced plate.
Step 1
Combine coarsely grated potato, sliced onion, and freshly picked thyme leaves in a bowl lined with a clean tea towel.
Step 2
Gather up the tea towel and firmly wring and squeeze it over a bowl to remove as much excess starch and moisture as possible.
Step 3
Take handfuls of the squeezed potato mixture, compress them gently in your palms into patties without adding flour, and place them into a heated pan with extra virgin olive oil.
Step 4
Fry the rostis over medium heat until deeply golden and crispy on the underside, then flip them with a spatula to brown and crisp the other side.
Step 5
Drizzle a little more oil into the empty corner of the pan, crack in the eggs, and fry them until the whites are just set while the yolks stay runny.
Ingredients List
Important Notes
Squeezing out as much liquid as possible from the grated potatoes is essential to achieving a crispy rosti texture without adding flour.
Use a speed peeler on fresh, firm asparagus spears to create thin, crisp ribbons that don't need cooking.
Keep the egg yolk runny so it coats the crispy rosti and pairs with the silky texture of the smoked salmon.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...