Big Breakfast
Big Breakfast
Try this quick and easy recipe by Ann Lian from Family Kitchen with Sherson.
  • Difficulty Level Easy
  • Technique Sauteing
  • Preparation Time 1 day 40 minutes
  • Cooking Time 40 minutes
  • Yield 3 servings
Ingredients
  • Cured Salmon:
  • 200 grams Salmon fillet
  • Zest of 1 Lemon
  • Zest of 1 Lime
  • Zest of 1 Orange
  • 1 fresh Dill sprig, chopped
  • ½ cup Rock salt
  • ½ cup sugar
  • Rosti
  • 3 Potatoes, shredded
  • 2 Egg yolks
  • 2 tablespoons Corn flour
  • Salt
  • Pepper
  • Truffle Scramble:
  • 6 Eggs
  • 2 knobs of Butter
  • Salt and pepper
  • 1 tablespoon Cream
  • 1 Chive sprig, chopped
  • Truffle oil
  • Sautéed Mushrooms:
  • 5 Garlic cloves
  • ½ Yellow onion, sliced
  • 100 grams Button mushrooms, sliced
  • 100 grams Shiitake mushrooms, sliced
  • 1 Thyme sprig, roughly chopped
  • Salt and pepper
  • Garnish:
  • Extra dill, for garnish
Method
  1. Start by curing the salmon. In a mixing bowl, combine the lemon, lime and orange zest, dill, rock salt and sugar to coat the salmon fillet. Make sure the fish is covered well then leave it in the fridge overnight
  2. The next day, gently wash away the salt, pat dry and slice thinly then set aside
  3. For the Rosti, shred the potatoes using a food processor
  4. In a mixing bowl, combine the egg yolks, corn flour, and season with salt and pepper
  5. Then, add this mixture to the shredded potatoes and mix well.
  6. In a frying pan, add some cooking oil and fry the potato mixture (about 5-6 inches in diameter to form a dish shape)
  7. Make sure both sides are browned and cooked through. Repeat the same steps until all mixture is used up. Once done, remove from pan and set aside
  8. For the Truffle Scramble, heat a sauce pot over low heat, add the eggs and butter and whip with a spatula (keeping it on and off the heat)
  9. When almost cooked, season with salt and pepper, add in the cream, chopped chives and some truffle oil then set aside
  10. To cook the Sautéed Mushrooms, heat a frying pan, add some cooking oil and sauté the garlic and onions until fragrant
  11. Add the mushrooms and thyme, cook for about 7 to 8 minutes. Season with salt and pepper
  12. To assemble your big breakfast, place 1 Rosti piece on the plate. Top it with truffle scramble, followed by sautéed mushrooms and cured salmon. Garnish with fresh dill and serve hot

* Serve all the dishes together or individually for a family breakfast!

Tagged Under

Recipes to consider

Trending