Kipper, Herby Yogurt and Zesty Rösti

We’ve given the brunch favourite of Turkish eggs a fishy and crisp potato twist, making it an ideal evening meal.

FOR THE HERBY YOGURT

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

• 50g Greek yogurt

• 1tsp lemon juice

• ½ small garlic clove, crushed

FOR THE RÖSTI

• 1 medium floury potato, about 150g

• 2 medium eggs

• 1tsp capers, roughly chopped

• Finely grated zest ½ lemon

• 2tsp vegetable oil

• 1 smoked kipper fillet

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

2 For the rösti, peel and coarsely grate the potato. Squeeze the 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 the capers, lemon zest and plenty of seasoning.

3 Heat oil in a small frying pan over medium heat. Gather rösti 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.

4 Meanwhile, bring a small, deep pan of water to the boil, then reduce to a simmer. Crack the remaining egg into a ramekin or coffee cup, then neatly pour it 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.

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

PER SERVING 654cals, 42g protein, 40g fat (11g saturates), 31g carbs (4g total sugars), 3g fibre