Yodel-laydee-hoo. PHOTO: VIRGINIA MARSHALL


We’re pretty sure he’s not thinking about his PFD right now.


PADDLING GOURMET BY VINCE PAQUOT Rethinking Rösti RÖSTI


2 medium potatoes 4 eggs


4 thin slices of ham (try capicola for extra zing)


1 handful of grated Swiss or gruyere cheese (cheddar can be substituted as a last resort) Salt and pepper to taste Parsely or thyme sprig


Start by boiling the potatoes skin-on until they are softened but still hard enough to grate without turning to mush (five to 10 minutes, depending on size). Peel the potatoes and grate them into a bowl. Mix in one beaten egg. Add salt and pepper to taste. Put the potato mix into an 8–10-inch frying pan and flatten into a


disk. Fry on low–medium heat until golden brown, and then flip the patty over and begin frying the second side. While the second side is frying, add the handful of cheese and slices of ham. Crack the remain- ing three eggs on top and cover with a lid. Finish pan-frying the dish at low heat to give the eggs a chance


to cook without burning the bottom of the dish. Once the eggs are cooked to your liking, add the sprig of green for décor.Mahlzeit!


Vince Paquot is a professional chef and sea kayak guide. www.adventurekayakmag.com 33


Award winning design, made in Canada quality, patented comfort and attention to detail goes into making every Salus PFD. These things are best appreciated on the water, when you are thinking about them the least and enjoying your adventure the most.


SALUS. Live the adventure.


A hearty traditional dish in the mountains of Switzerland, rösti has been a country staple for centuries. So ingrained is it in Swiss culture that the border between the German and French speaking parts of the country is known as the Röstigraben (literally: grated potatoes ditch). Historically, this simple farmers’ breakfast is just a disk of fried


shredded potato served with milky coffee. But don’t worry; modern rösti isn’t your grossvater’s hash browns. Many regional variations have diversified the ingredients and the


array of delicious options. Variations include: eggs on top, sliced ba- con or cured ham, pickles, onion, cheese and apple. Served in moun- tain lodges across the Alps, I thought it was high time to bring this dish down to sea level. Serves two.


salusmarine.com


PHOTO: RICK MATTHEWS


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