Salmon & Homemade Potato Rosti
Take your cooking skills to the next level!
- Eggs
- Fish
- Milk
- Gluten
- May contain traces of allergens
- Crustaceans
- Molluscs
- Wheat
Here to challenge your inner chefs, our 'skill up' recipes will take you from zero to hero. Tonight, take on the potato rosti - a form of hash brown that is made by grating the potatoes and pan frying them until they are golden and crispy. Delish!
Ingredients
1 packet
Balsamic Vinaigrette Dressing
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
1 packet
Green Beans
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs.)
2
Potato
1 packet
Spinach & Rocket Mix
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 tbs
flour
(Contains: Gluten May be present: Wheat.)
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • While the salmon are cooking, trim green beans and transfer to a microwave-safe bowl with a splash of water, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. Drain and allow to cool.
TIP: Patting the skin dry helps it crisp up in the pan!
• Grate potato, then squeeze out excess moisture using a paper towel. • In a small microwave-safe bowl, melt the butter in the microwave in 10-second bursts. • In a large bowl, combine grated potato, stock concentrate, the plain flour, butter and a generous pinch of pepper. TIP: Squeezing out the excess moisture helps ensure a crisp rosti! Little cooks: Join the fun by combining the rosti mixture!
• In a large frying pan, heat enough olive oil to coat the base, over medium-high heat. When oil is hot, add heaped tablespoons of potato mixture in batches and flatten with a spatula (you should get 2 per person). • Cook until golden, 4-6 minutes each side (don’t flip too early!). Transfer to a paper towel-lined plate. TIP: Add extra olive oil between batches as needed.
• In a large bowl, combine green beans, spinach & rocket mix and balsamic vinaigrette dressing. • Divide salmon, homemade potato rosti and green bean balsamic salad between plates. Serve with dill & parsley mayonnaise. Enjoy! Little cooks: Take the lead by tossing the salad!
