Hashbrown with marinated salmon, poached egg and lettuce

1. Grate peeled boiled potatoes, salt, pepper and mix. Put in the refrigerator to set the mass. Slice the salmon thinly.

2. Finely chop the onion, put it in a preheated pan with a little olive oil and keep it on medium heat for about 20 minutes, covering the pan with a lid. The onion should be soft, but not browned.

3. Prepare poached eggs. Boil water in a large saucepan, add vinegar. Crack one egg gently into a bowl. In quietly boiling water, make a funnel with a whisk and, bringing the cup to the water, let the egg slide into it. Cook for 2-3 minutes, the protein should be cooked, and the yolk should remain liquid. Do the same with the rest of the eggs.

4. Heat the butter in a frying pan. Form 4 cakes from the potato mass and fry them in a pan. Transfer to serving bowls and top with caramelized onions and poached egg. Garnish with lettuce leaves. Arrange the salmon slices nicely next to it. Serve with tartar sauce or large-grain sweet mustard.