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Smoked salmon, egg & dill potatoes


  • Boil potatoes until almost tender. Drain well, set aside to cool a little and then slice.
  • Heat a thin layer of oil in a large heavy-bottomed pan and saute the seasoned potatoes until golden brown.
  • Evenly spread out the potatoes and sprinkle the dill on top. Then make four hollows in the centre of the pan, break the eggs in each one and place folded-over salmon on top of the potatoes. Cover and gently cook until the eggs are set.
  • Serve with lightly buttered toasted bread on the side.


  • 8-10 chats (baby potatoes), scrubbed well
  • olive oil
  • sea salt & freshly ground pepper
  • 1-2 tbsp sliced fresh dill
  • 4 eggs
  • 4-6 slices of smoked salmon
  • country-style bread
  • good quality butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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