Rosti Potatoes With Smoked Salmon And Scrambled Eggs

• Rosti Potatoes
• 2 large idaho potatoes
• salt & freshly ground black pepper
• 1/2 cup clarified butter
• Scrambled Eggs
• 12 eggs
• 3 tablespoons creme fraiche
• salt & freshly ground black pepper
• To serve and garnish
• 12 slices smoked salmon
• 2 tablespoons creme fraiche
• 2 teaspoons capers
• 2 teaspoons finely diced red onions
• 2 teaspoons finely chopped chives
• 2 teaspoons chopped fresh dill

1. To make the rosti potatoes, peel the potatoes and steam for 15 minutes, let cool.
2. Using the large hole of a box grater, shred the potatoes.
3. Season the shredded potatoes with salt and pepper and form them into 6 cakes.
4. In a large skillet; heat half the butter over medium heat.
5. Carefully place 3 of the cakes in the skillet and brown them on both sides for about 5 to 7 minutes per side, until golden brown.
6. Remove and drain on paper towels, and repeat with the remaining butter and cakes (the potatoes can be made up to 1 hour in advance, then rewarmed before serving).
7. To make the scrambled eggs, in the top of a double boiler on in a stainless steel bowl that will rest securely on top of a pot of simmering water, whisk together the eggs, creme fraiche, salt and pepper.
8. Place the mixture over a pot of simmering water and stir, folding the eggs with a rubber spatula until they are very lightly scrambled.
9. To serve and garnish; place one warm rosti potato in the center of each warmed plate.
10. Form two slices od salmon into circular ribbons on top of each rosti.
11. Place a spoonfull of scrambled eggs on top of the smoked salmon and garnish with a dollop of creme fraiche.
12. Sprinkle with capers, red onion, chives and dill and serve to 6 very lucky people.

potatoes, potatoes, salt, clarified butter, eggs, eggs, creme fraiche, salt, salmon, creme fraiche, capers, red onions, chives, dill

Taken from www.food.com/recipe/rosti-potatoes-with-smoked-salmon-and-scrambled-eggs-110563 (may not work)