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Potato Rosti with Smoked Salmon Trout, Poached Egg & Hollandaise Sauce

Want to know how to make your own potato rosti, poached eggs and hollandaise sauce? Try our foolproof recipes and tips on how to do just that. 

This dish may be seen as breakfast but we could eat this for lunch or dinner! Who can resist crispy fried potato rosti, perfectly poached eggs and salty smoked salmon trout all smothered in buttery, velvety hollandaise?

This rich and buttery sauce is one of the five mother sauces in the French cooking repertoire. It is an emulsion of egg yolk and melted butter and is usually seasoned with lemon juice, salt and cayenne or white pepper. A key ingredient to eggs benedict or simply enjoyed with grilled asparagus.

Makes: +- 300 ml


300 g butter, melted

30 ml white wine vinegar

30 ml water + 15 ml water

3 egg yolks

lemon juice to taste

cayenne pepper to taste


In a small saucepan, combine vinegar and 30 ml water and reduce mixture until you have +- 15 ml left. Remove from the heat and add the 15 ml water.

Place the reduction in a blender with the egg yolks and blend until thick and creamy.

While blender is on, slowly add the melted butter until it forms a thick creamy sauce. If it becomes too thick, thin down with a bit of hot water as you go.

Season with lemon juice and cayenne pepper to taste.

Keep sauce warm over a shallow pan of warm water until ready to use.

Isn't it amazing how a few simple ingredients can make such a spectacular and utterly delicious sauce?

Egg yolks

Melted butter

White wine vinegar, cayenne pepper and fresh lemon

Potato Rosti:
Rosti originated in Switzerland but has been tweaked over many years by various countries. It is simply grated potato pan fried in oil but can also be baked in a hot oven.

Makes: 4


2 large potatoes, peeled and coarsely grated

½ onion, coarsely grated

Salt and pepper to taste

Cooking oil


Place the potato and onion in a colander or sieve and squeeze as much liquid out as possible. This is very important to get crispy rosti. Season well with salt and pepper.

Fill a large frying pan with 1 cm of oil. When oil in hot enough, divide mixture into 4 compact patties (squeeze more liquid out if needed) gently place into the hot oil and fry over a medium/moderate heat for 3-4 minutes per side heat.

Remove and place onto a paper towel to drain excess oil. Season once more.

TIP: Try with other root veggies such as parsnip, carrot, sweet potato and beetroot!

How to poach eggs:

Add 45 ml (3 T) of vinegar to every litre of boiling water – this help firm the eggs up and prevents them from disintegrating in the water.

Using a wooden spoon, make a whirlpool the centre of the pot. Break an egg into a small bowl and then transfer into the centre of the whirlpool. Use a slotted spoon to help guide the egg along. Cook for 2 minutes for soft yolk, 3 minutes for medium and 4-5 minutes for hard yolks.

Repeat process with rest of eggs. Do them one by one to be safe. Place in a bowl of ice cold water to stop the cooking process and when ready to serve, place in a bowl of warm water for a few seconds to heat up.

To serve:
Top each rosti with ribbons of smoked salmon trout, gypsy ham or grilled courgette. Top with freshly poached eggs and pour some hollandaise sauce over the eggs. Garnish with micro watercress and rocket. Serve more hollandaise sauce on the side.



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