Serves: 4
Prep: 20 mins
Cook: 1 hour
Leftover eggs? Or pumpkin? Or potatoes? Well if you have all three, call yourself lucky! Or just buy these ingredients to make this absolutely delicious salmon dish.
Ingredients:
1kg butternut pumpkin, peeled, grated
500g desiree potatoes, grated
2 tbsp olive oil
300g skinless salmon fillets
4 cups water
2 tsp white vinegar
4 eggs
½ cup frozen peas, blanched
60g bag baby spinach leaves
100g feta, crumbled
tomato chutney, to serve
How to make the pumpkin & potato rosti with salmon & soft eggs:
Preheat oven to 180°C. Lightly grease a 30 x 40cm oven tray.
In a large bowl, toss pumpkin, potatoes and olive oil together. Season. Spread on tray, pressing to fit.
Bake 45-50 mins. Turn halfway through cooking (cover edges with foil if over-browning). Top with salmon. Bake 10 mins.
Meanwhile, in a large saucepan, bring water to boil on medium. Stir vinegar through. Reduce heat to low. Slide eggs into gently simmering water, 1 or 2 at a time. Simmer 2-3 mins until cooked to taste. Remove with a slotted spoon.
Break up salmon into chunks over rosti. Top with poached eggs, peas, spinach and feta to serve. Accompany with tomato chutney.
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