Smoked Alaskan Sockeye Salmonwith Crispy Potato Rosti, Fried Egg, and Asparagus Ribbons

Grate the potatoes and place them in a clean tea towel; squeeze firmly to remove excess moisture.

Mix the grated potatoes with the finely chopped onion and fresh thyme leaves.

Heat a generous drizzle of extra virgin olive oil in a pan over medium heat.

Form the potato mixture into small patties (rosti) and fry in the pan, pressing gently, until golden and crispy on both sides; no flour is added.

In the same pan, add a little more olive oil if needed and crack the eggs, cooking them to a runny yolk.

While the rosti and eggs are cooking, use a speed peeler to create thin asparagus ribbons.

Season the asparagus ribbons lightly with salt and a squeeze of lemon juice.

Plate the crispy potato rosti, top with slices of smoked sockeye salmon, place the fried egg on top, and arrange the asparagus ribbons and watercress around the plate.

Serve immediately, enjoying the contrast of hot, crispy rosti with cold, silky salmon and fresh, slightly bitter asparagus.