This is a delicious celebration of several local ingredients: Glenballyeamon free range eggs, North Coast Smokehouse hot smoked salmon and baby potatoes.
5 Glenballyeamon free range eggs
2 North Coast Smokehouse hot smoked salmon fillets
6 baby potatoes, skins on
2 tbsp mayonnaise
Grate the potatoes, chop the scallions and combine with 1 of the eggs (beaten), the mayonnaise and seasoning.
Heat a little oil in a pan an gently fry the rosti until browned on both sides. You will get 6 from the mixture.
Meanwhile get some water boiling in a pan ready to poach the eggs and flake the hot smoked salmon.
Poach the eggs to your liking.
Stack the rosti on the plates with the flakes salmon and poached eggs on top.
Serve with some mixed leaves.