Brunch rosti with smoked salmon and hollandaise

For an alternative cooked breakfast on a lazy Sunday morning try Michael Moore's crispy potato topped with salmon and a creamy sauce
By Michael Moore
Brunch rosti with smoked salmon and hollandaise
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 1 tsp butter
  • 100 g potatoes, grated
  • 50 g spinach
  • 2 egg yolks
  • 20 ml white wine vinegar
  • 120 g clarified butter, (ghee)
  • 80 g smoked salmon
  • 2 tbsp parmesan, grated


1. Melt the butter in a small pan and press the potato onto the base of the pan. Cook the potato until golden brown on one side, then flip it over with a palette knife and cook on the other side. Season and keep warm.2. Place the spinach in a small saucepan and heat gently until it just starts to wilt, season.3. To make the hollandaise, place the egg yolks and white wine vinegar in a small bowl and whisk over a pan of hot water until thickened. Gradually add the butter by pouring it and whisking it into the yolk mixture. Pour and whisk, pour and whisk, working quickly, until all the butter is used up. Season to taste.4. Preheat the grill to high. Place the rosti on a heatproof serving plate and the spinach on top. Then add the smoked salmon, cover with the hollandaise and sprinkle with Parmesan cheese. Place under the grill until the hollandaise is light brown. Sprinkle the chives on top, cut into wedges and serve.

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