What you’ll need

Serves 2

  • 4 medium eggs
  • 8 strips of fresh smoked salmon
  • 1/4 lemon
  • 1/4 cauliflower
  • salt and black pepper
  • 1 tablespoon olive oil

The easy bit

  1. Grate the cauliflower and shallow fry until golden brown.
  2. Divide the mixture between two stainless steel rings on a baking tray, press down firmly and place into the oven for 10 minutes. (Tip: if mixture isn’t binding well, add a dollop of tomato paste to help combine before baking.)
  3. Tear the salmon into bitesize strips, add to a bowl with the 1/4 lemon juice along with a dash of ground black pepper.
  4. Beat the eggs and add to a nonstick frying pan on a medium heat. Stir and fold until the eggs start to firm. Add the salmon to the pan and stir until mixture is fully scrambled.
  5. Place scrambled mixture on top of rosti and serve.
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