Nordic lunch: gravlax, rösti, poached egg
Are you bored of good restaurant lunches? Me too! So I try to improvise myself, while keeping it simple. Here is a recipe inspired by Nordic countries, which I even love for dinner!
Lunch consists of rosti (potato pancake), gravlax (you could substitute with smoked salmon), a poached egg and a stunning little mayo sauce!
Accompany this with a green salad, and garnish with chopped green onions and Maison Orphée fine gray sea salt!
For 4 people
6 medium potatoes, peeled
1 tbsp. flour
2 tbsp. oil of Maison Orphée cooking sunflower
Salt and pepper
Grate the potatoes and put them in a medium bowl with 1 tbsp. salt. Let stand to drain. Meanwhile, grate the onion.
Squeeze the potatoes between your hands to remove as much water as possible. Add the grated onion and flour to the bowl, mix a little. Then add the egg to give more consistency. Salt and pepper.
In a large skillet, pour the oil. Heat. Using a large spoon, place the mixture in the pan, flattening it to obtain 4 patties. Turn the pancakes from time to time in order to have a perfect cooking. Take them out of the pan when they are “tanned” and still soft in the center.
Prepare 12 to 24 hours in advance
1 kg of salmon, skinless
4 tbsp. coarse salt
2 tbsp. maple sugar
1 tbsp. gin
1 tbsp. maple syrup soup
1 tbsp. tablespoons chopped fresh mint, or dill
1 tbsp. crushed pink pepper
Combine the brine ingredients and spread well on each side of the salmon. Wrap the salmon in plastic wrap and put on a plate in the fridge.
After 12 to 24 hours, take out of the fridge. Rinse well in the sink, wring out and cut into thin slices.
1/2 cup mayonnaise
1 tbsp. maple syrup
1 tbsp. teaspoon dijon mustard Maison Orphée
1 tbsp. Meaux mustard
Salt and pepper
Mix all the ingredients.
You can make your eggs sunny-side up or over-cooked if you prefer, but I love the texture of the poached eggs in this recipe.
In a large pot, bring water and a little vinegar (about 2 tablespoons) to a simmer. Create a small whirlpool in the simmering water (not boiling!) and slip in the eggs, one at a time (break them in advance in a small bowl). Cook for 2-3 minutes for a runny yolk.