Poached Eggs & Smoked Salmon
With Potato Pancakes
Pairs with Saratoga Sparkling Spring Water
There’s no better match for this recipe than Saratoga® Sparkling Spring Water. The low minerality complements the saltines of the caviar, while the bubbles bring a freshness to the palate after the richness from the poached eggs and smoked salmon. This is a luxurious brunch to be enjoyed.
Serves 6 People · Cook in 1 hour 30 minutes
Download RecipeIngredients
Preparation
For the Potato Pancakes
Step One
Using a food processor, shred potatoes and place the shredded potatoes in a bowl of cold water. Using a salad spinner or tea towel, drain liquid from potatoes and place in a large mixing bowl.
Step Two
Shred the onions the same way, draining the excess liquid with a tea towel, and add to the bowl. Add 2 eggs, matzo meal, salt & pepper. Combine and add more matzo meal if mixture is too wet.
Step Three
In a large nonstick pan, add safflower oil and heat over medium high heat. Once hot, form potato pancakes and add to the oil. Cook for about 4 minutes per side, and then set aside on a paper towel covered board to drain excess oil. Repeat until all potato pancakes are cooked
For the Eggs
Step One
Crack your eggs into individual ramekins. Put 2 quarts of cold water and 1 tablespoon distilled white vinegar into the cold water, and bring it to a boil. Once boiled, add 1 tablespoon sea salt to your water and stir.
Step Two
Reduce your heat so your water is trembling, but not boiling. Swirl the water a few times with a large spoon. While the water is still swirling, gently pour each egg into the water individually. Cook 3-4 minutes for a runny yolk. Use a slatted spoon to remove the eggs from the water. Set aside on a plate.
To Serve
Step One
On top of each potato pancake, add two slices of smoked salmon, a poached egg, cracked pepper, a dollop of caviar and some gold foil.
