Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 6-8 left-over previously boiled Rooster potatoes (sliced 1 cm thick)
  • 2 tsp olive oil
  • 2 cloves of garlic, crushed
  • Juice and zest of 2 lemons
  • 2 tsp chopped fresh or dried tarragon
  • 2 red or green chillies, chopped
  • 8 scallions / spring onions, chopped
  • 2 tsp smoked paprika
  • 400 g Irish smoked salmon
  • 4 tbsp sour cream
  • 2 tsp dill or fennel
  • 4 eggs
  • 20 g Parmesan or mature cheddar, grated
  • A dash of vinegar
EUPOTATOES28755 website 820x480 recipes 01 27
Preparation time: 10 MIN Cooking time: 20 MIN
  1. Heat the oil in a frying pan, add the potatoes and paprika and fry until they are golden brown.
  2. Add the garlic, half the chilli, the scallions / spring onions, lemon zest and tarragon and fry for 1 minute. 
  3. In a bowl, mix the sour cream, lemon juice, dill, and the remainder of the chilli.

Poach the eggs.

  1. Fill a tall pan with ¾ of water and bring to the boil.
  2. Add a dash of vinegar to the boiling water.
  3. Break each egg into a separate cup (make sure the yolk remains whole).
  4. Lower the heat and keep the water just below boiling point. Stir with a spoon until a whirlpool forms.
  5. Pour the first egg into the middle of the swirling water. After about 2 minutes, the egg is cooked.
  6. Increase the heat a little and do the same with the other eggs.
  7. Remove each one carefully from the pan with a slotted spoon.

Bring everything together:

  1. Plate up the potatoes and smoked salmon, squeeze a little lemon and season with salt and pepper.
  2. Add the poached eggs. Top with some sour cream and grated cheese.
  3. Ready to serve.

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