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Poached eggs with potato rösti and smoked cod roe


• 2 eggs
• 1 raw potato, grated
• ¼ chopped salad onion
• 100 g of smoked tuna roe
• Freshly chopped chives
• Salt
• Black pepper
• Tartare sauce
• 1 dash of olive oil

  • Recipe to serve 2
  • Preparation time: 40 minutes
  • Difficulty: Moderate

How to prepare poached eggs with potato rösti and smoked cod roe

  • First, fill two bowls with water, crack the eggs into them and cook in the microwave for 50-60 seconds at 900 W. Drain and set aside.
  • Next, mix the grated potato and onion in a bowl.
  • Then oil a small frying pan, and once it is nice and hot, spoon half of the potato and onion mixture into a ring mould, press down to give it consistency, and repeat the process, to give you two patties. Cook over a medium-high heat until crispy, without burning.
  • Once golden on one side, flip with a spatula, taking care that the patties do not break apart, and leave to cook fully on the other side as well.
  • Cut off the top of the cod roe and scoop out a couple of spoonfuls. Prepare for serving by placing the potato patty on a plate, spread with a layer of smoked cod roe, with tartare sauce spread thinly on top. Lastly, place the poached eggs that you prepared to begin with.
  • Serve with a little salt, pepper and a pinch of chopped chives.