Smoked salmon rosti with poached eggs - Clarence Court Recipes

Ingredients

• 100g smoked salmon
• 2 Clarence Court Seabright Sage eggs
• 400g baking potatoes (around 2 large ones), peeled
• 1 tbsp olive oil
• ½ tsp flaky sea salt
• 2 to 3 tbsp rapeseed oil
• 2 tbsp crème fraiche
• 20g cornichons, finely chopped
• 1 tbsp capers, roughly chopped
• ¼ bunch of dill, roughly chopped, plus extra fronds to serve
• ½ lemon, zest and juice
• 1 midi cucumber, peeled into ribbons
• ½ tsp white wine vinegar
• 1 tsp fennel seeds, toasted