A delightful rosti made from leftover rice, topped with roasted salmon, a gooey poached egg, and a tangy Dijon sauce. This dish combines crisp textures with creamy elements and is garnished with chives and black pepper for a flavorful finish.
1: Preheat the oven to 190C.
2: Squish the leftover rice into an oiled pan and shape it into a circle.
3: Fry the rice on both sides until crisp, about 5-7 minutes per side.
4: Drizzle the salmon with olive oil, salt, and pepper, then roast it in the oven for 10 minutes.
5: Crack the egg into a small bowl and add a dash of vinegar.
6: Bring a pot of water to a gentle simmer, make a whirlpool with a spoon, and slowly drop the egg in.
7: Let the egg poach for about 3 minutes, then remove it with a slotted spoon.
8: Steam your favorite greens for a few minutes.
9: Top the rice rosti with the roasted salmon, steamed greens, and the poached egg.
10: Mix together the dijon mustard, mayo, and lemon juice to make a sauce and drizzle it on top.
11: Finish with black pepper and chives.
