Smoked Salmon & Potato Rosti
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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.

Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

¼ tsp

Sugar

¼ tsp

Salt

to taste

Sugar

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Nutrition Values

Energy (kJ)1692 kJ
Energy (kcal)405 kcal
Fat11 g
of which saturates6.1 g
Carbohydrate58.8 g
of which sugars6.8 g
Dietary Fiber0.2 g
Protein20.8 g
Cholesterol0 mg
Salt4.5 g
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 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. 

3

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. 

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.