Stonegate Estate | Organic eggs | Beetroot rösti brunch | Recipes

Ingredients

• 600g fresh, raw beetroot, peeled and coarsely grated
• 400g potatoes, coarsely grated
• 1 red onion, finely sliced
• 2 tablespoons olive oil
• 4 large Stonegate Estate Organic eggs, beaten
• 4 tablespoons plain flour
• 2 tablespoons butter
• 1 tablespoon white wine vinegar
• 200g organic crème fraiche (we love using Yeo Valley)
• 1 generous handful of fresh dill, finely chopped
• A drizzle of olive oil
• Dorset Sea Salt Pepper
• 200g smoked salmon
• Stonegate Estate Organic eggs, poached