I am loving the surplus NZ salmon we have in our freezer from our smoking day a few weeks ago. This was a breakfast of home smoked NZ salmon, chive and potato rosti, poached egg, wilted silver beet from the garden and roast tomato.
For the rosti I boiled two medium peeled potatoes with the skin removed until they are soft. Mash then add in finely chopped chives and one beaten egg. I use an egg ring to get the shape then place in the oven for about 10-15 mins each side on about 210º C until golden brown.
I popped the tomato in the oven with the rosti, steamed the silver beet, soft poached the egg then assembled and ate.