Smoked Salmon Topped Potato Rostis
with salad and pickled shallot
Golden and crispy pan-fried potato rosti are topped with smoked salmon and cooling creme fraiche for a beautiful plate boasting an array of exciting textures.
Tags:
Family Friendly
•Calorie Smart
Allergens:
Pesce
•Milk
•Schwefeldioxide und Sulfite
The quantities provided above are averages only.
Total30 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
600 grams
Potatoes
100 grams
Smoked Salmon
(Contains: Pesce)
65 grams
Creme Fraiche
(Contains: Milk)
125 grams
Radish
1 sachet(s)
Red Wine Vinegar
(Contains: Schwefeldioxide und Sulfite)
2 unit(s)
Tomato
1 unit(s)
Shallot
½ sachet(s)
Italian Herbs
120 grams
Salad Leaves
Not included in your delivery
¼ tsp
Sugar
¼ tsp
Salt
1 tbsp
Flour
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)1990 kJ
Energy (kcal)476 kcal
Fat16.8 g
of which saturates6.9 g
Carbohydrate64.9 g
of which sugars10.2 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
•Sieve
•Grater
Cooking Steps
1
- Halve, peel and thinly slice the shallot.
- Pop into a small bowl with 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.
- Trim the salad leaves and roughly chop.
- Just before serving, toss the salad leaves with the tomato, radish, remaining red wine vinegar and a drizzle of oil. Season with salt, pepper and a pinch of sugar.
2
- Peel and grate the potatoes.
- Press the potatoes onto a sieve to squeeze out as much water as possible.
- Place the drained potatoes in a bowl and season with salt, pepper, half a sachet of Italian herbs (per 2P) and a drizzle of oil.
TIP: You can remove more water by squeezing the grated potato in kitchen paper or a tea towel.
3
- Place a pan over medium-high heat with a good drizzle of oil.
- Once hot, spoon the potato mix onto the pan (2 tbsp per rosti).
- Use the back of the spoon to flatten and spread the mixture into circles. Repeat the process until you've used all the potatoes.
- Fry until golden, 5-7 mins on each side. When turned, flatten with a spatula for more even colour and cooking.
TIP: Use two pans to speed up the process if necessary.
4
- Divide the rostis between plates.
- Top with tossed salad and torn smoked salmon.
- Dollop on little dots of creme fraiche.
- Scatter over the pickled shallot.
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