Avocado rosti with smoked salmon and eggs

1. Place potato into a colander. Rinse under cold water until water runs clear. Drain well, squeezing out excess water.
   
   
2. In a medium bowl, combine potato and flour. Season to taste. Toss to coat. Shape potato into 8 flat, 6cm discs.
   
   
3. In a medium frying pan, heat butter and oil together on medium. Fry potato rosti in 2 batches, for 3-4 minutes each side, pressing firmly with a spatula, until golden and crisp. Drain on paper towel.
   
   
4. Top rosti with avocado, salmon slices and a poached egg. Season with cracked black pepper. Serve with lemon wedges and dill sprigs.

• You can use clarified butter (sometimes called ghee) instead of ordinary butter. You can buy it or make your own, as follows…
  
  Gently melt butter and allow it to cool. Scrape off any sediment on the top, then pour amber liquid into the pan, making sure not to include any of the sediment at the base of the pan. Clarified butter can be heated to higher temperature without burning.
  n Poach eggs in an egg poacher or simply by slipping a cracked egg into a frying pan of gently simmering water with a splash of vinegar (this helps egg-whites set quickly for a better shape). Continue simmering until egg is cooked to your liking – splash hot water over during cooking.