Parsnip Röstis With Salmon And Roasted Asparagus

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and grate the parsnip[s]

Grate the potatoes (skins on)

Peel and finely slice the brown onion[s]

Add the sliced onion, grated potato and grated parsnip to the middle of a tea towel

Bring the four corners together to form a ball, twist the ball and squeeze out as much liquid as you can

Add the onion, potato & parsnip mix to a bowl with a generous pinch of salt and pepper

Add 3 tbsp [6 tbsp] flour and 1 tbsp [2 tbsp] olive oil and give everything a good mix up – this is your rösti mix

Line a baking tray with non-stick baking paper

Tip: Cooking for 4? Use 2 trays!

Separate the rösti mix into 4 [8] and shape into firm potato cakes

Add the potato cakes to the baking tray[s] with a generous drizzle of olive oil and put the tray in the oven for an initial 15 min

Once the parsnip röstis have cooked for 15 min, flip them over and add the asparagus with a drizzle of olive oil

Put the tray[s] back in the oven for a final 10 min or until the asparagus is tender and the parsnip röstis are golden – these are your parsnip röstis and roasted asparagus

Once the asparagus has had 5 min in the oven, boil a kettle

Roll the lemon[s] with your hand on a hard surface and cut in half

Put 3 tbsp [6 tbsp] butter in a pot with the dried sage, the juice of 1/2 [1] lemon, and a generous pinch of salt and pepper

Heat over a medium-low heat until the butter has melted – this is your butter sauce

Once the butter has melted, add the salmon flakes and heat for 2 min

Bring a separate pot with plenty of boiled water and a pinch of salt to the boil over a high heat

Crack the eggs into the water and leave them for 3 min

Once done, gently transfer the poached eggs with a slotted spoon to kitchen paper or a clean tea towel and season them with salt and pepper