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European Recipes

Smoked Salmon & Potato Rosti

Smoked Salmon & Potato Rosti

with salad and pickled shallot

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Tags:

Family Friendly

•Calorie Smart

Allergens:

Fish

•Milk

•Sulphites

The quantities provided above are averages only.

Total30 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

Serving amount

600 grams

Potatoes

100 grams

Smoked Salmon

65 grams

Creme Fraiche

125 grams

Radish

1 sachet(s)

Red Wine Vinegar

2 unit(s)

Tomato

1 unit(s)

Shallot

½ sachet(s)

Italian Herbs

120 grams

Salad Leaves

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

¼ tsp

Sugar

¼ tsp

Salt

to taste

Sugar

1 tbsp

Flour

Nutrition Values

Energy (kJ)1817 kJ

Energy (kcal)434 kcal

Fat11.7 g

of which saturates6.1 g

Carbohydrate64.7 g

of which sugars9.9 g

Dietary Fiber1.9 g

Protein21.8 g

Salt8.1 g

Potassium320.2 mg

Calcium23 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

Cooking Steps

1

Halve, peel and slice the shallot as thinly as you can. Pop it into a small bowl and add half the red wine vinegar, ¼ tsp salt (per 2P) and ¼ tsp sugar (per 2P). Mix together and set aside.

Meanwhile, chop the tomato into 2cm chunks. Trim and quarter the radish. Just before serving toss the salad leaves with the tomato, radish, remaining red wine vinegar and a drizzle of oil. Season well to taste with salt, pepper and a pinch of sugar.

2

Peel the potatoes and grate potato. Squeeze out as much water as possible from the potatoes on a sieve. Any excess moisture using kitchen paper or kitchen towel to squeeze out.
Place the drained potatoes in a bowl and season with salt and pepper, half the Italian herbs (per 2P) and a drizzle of oil.

3

Place a pan on medium-high heat with a good drizzle of oil. Once hot, spoon 2 tbsp of potato mix (per rosti) onto the pan. Spread out slightly with a spoon into circles. Fry on each side for 5-7 mins, until golden. When turned, flatten with a spatula to get even colour and cooking.
Repeat the process with the remaining potatoes.

Tip: Use 2 pans if necessary to speed up the process.

4

Divide the Rostis between plates. Top the rostis with the tossed salad, tear over the smoked salmon and pop on little dollops of creme fraiche. Scatter over the pickled shallot.

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