Potato Rösti, Smoked Mackerel, Poached Egg

Serves 2 - can be made Gluten Free and Dairy Free

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Ingredients

• 400g Maris Piper potatoes

• 3 medium free range eggs

• 1 tbsp self raising flour (works with gluten free flour as well)

• 150g smoked mackerel

• 1 tbsp Greek yoghurt or non dairy alternative

• small bunch of dill

• 1 unwaxed lemon

• salt and pepper

• coconut oil

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Peel and coarsely grate the potatoes. Squeeze the excess water with a tea towel, then place in a bowl with one beaten egg, the flour, a pinch of salt and pepper.

Heat 2 tbsp of coconut oil in a large non stick frying pan over a medium heat. Spoon the mixture in to make two large röstis, flattening them down with the back of a spoon into disc shapes.

Cook for 5 minutes each side until golden brown and crisp, then drain on kitchen paper.

Mix together the smoked mackerel with yoghurt, chopped dill, zest and juice of half a lemon, pepper.

Now to the poached eggs - Heat a pan of water and bring to boil. Reduce the heat. The trick to perfect poached eggs is to use the freshest and fridge cold eggs. You can also add 1 tbsp of white wine vinegar in the water to help the eggs coagulate. Swirl the simmering water and break the eggs in the centre, one at a a time. Leave to poach for 3-4 minutes, then remove with a slotted spoon.

To assemble the dish - reheat the röstis if needed, place on serving plates, spoon the mackerel mixture on top, flatten slightly and add the poached eggs on top. Decorate with fresh herbs and cracked pepper.

Enjoy!