SALMON AND POTATO ROSTI WITH DIPPING SAUCE

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PREP TIME: 15 minutes

COOK TIME: 7 to 10 minutes

SERVES: 2

INGREDIENTS

ROSTI

4 small potatoes

250 g Huon Premium Fresh Salmon Portions Skin On

½ cup of breadcrumbs

1 teaspoon of horseradish

1 tablespoon capers

1 tablespoon gherkins, chopped to size of capers

Zest of 1 lemon

1 tablespoon parsley, chopped

1 egg, beaten

Pinch salt

DIPPING SAUCES

½ cup mayonnaise

2 tablespoons capers

3 gherkins – chop to the size of the capers

METHOD

Step 1

Boil the potatoes until tender – 10 to 15 minutes

Strain the potatoes , lightly mash and put aside to cool

Step 2

Add the ingredients for the dipping sauce into a bowl, mix and put aside for serving

Step 3

Remove the skin from the salmon

Cut into 1 cm strips and then dice

Add to the mashed potato

Step 4

Add the remaining roti ingredients into the bowl with the mashed potato and mix together

Step 5

Melt a knob of butter in a frypan over a medium heat

Wet your hands

Take a heaped tablespoon of roti mixture and form into a pattie shape with your hands

Place the roti patties in the frypan and cook until the fish is cooked and they are gently browned on both sides. Cook 2 or 3 at a time leaving space to turn the roti.

Step 6

Place the Salmon and potato rosti on a plate and serve with the dipping sauce