Kipper, herby yogurt and zesty rosti

Serves: 1

INGREDIENTS

For the herby yoghurt

Small handful soft herbs, roughly chopped (we used parsley and dill)

50 g Greek yogurt

1 tsp. lemon juice

1/2 small garlic clove, crushed

For the rosti

1 medium floury potato, abut 150g

2 medium eggs

1 tsp. capers, roughly chopped

Finely grated zest ½ lemon

2 tsp. vegetable oil

1 smoked kipper fillet

METHOD

For the herby yogurt, set aside some of the herbs. Mix remaining herbs and ingredients in a small bowl with some seasoning. Cover and set aside.

For the rosti, peel and coarsely grate the potato. Squeeze grated potato above the sink, removing as much moisture as you can. Put into a medium bowl and mix in 1 egg, to combine, followed by capers, lemon zest and plenty of seasoning.

Heat oil in a small frying pan over medium heat. Gather rosti mixture in your hands and flatten into a rough 10cm disc (leave any excess egg in bowl). Fry in pan for 3-4min per side, turning carefully with a spatula, until golden and cooked through.

Meanwhile, bring a small deep pan of water to the boil, then reduce to a simmer. Crack an egg into a ramekin or coffee cup, then neatly pour egg into the simmering water. Poach for 4min or until, when lifted out with a slotted spoon, the white feels firm but the yolk remains soft. Lift out egg and drain on kitchen paper. Reduce heat to low, add kipper to the water and heat through for 1min. Remove and drain on kitchen paper.

Transfer rosti to plate. Spoon on the herby yogurt and top with the kipper and poached egg. Sprinkle over reserved herbs and serve.

Recipe credit: Good Housekeeping

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