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The quantities provided above are averages only.
600 grams
Potatoes
100 grams
Smoked Salmon
(Contains Fish)
65 grams
Creme Fraiche
(Contains Milk)
125 grams
Radish
40 grams
Salad Leaves
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
1 unit(s)
Tomato
1 unit(s)
Shallot
½ sachet(s)
Italian Herbs
to taste
Salt
to taste
Pepper
to taste
Oil
¼ tsp
Sugar
¼ tsp
Salt
to taste
Sugar
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.
Peel the potatoes and grate potato and squeeze out excess moisture using a paper or kitchen towel.
Place the drained potatoes in a bowl and season with salt and pepper, half the Italian herbs (per 2P) and a drizzle of oil.
Place a pan on medium-high heat with a drizzle of oil. Once hot, shape the potato into 1cm thin rostis (2 per person). Fry on each side for 3-5 mins, until golden.
Repeat the process with the remaining potatoes.
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.