This is great as a light supper and perfect for a filling lunch.
Cook’s tip: These are ideal as a light starter with fresh rocket and topped with goat’s cheese and lots of black pepper.
Grilled salmon with coriander rösti and dill crème fraîche
- 3 large potatoes, peeled and grated
- 45ml (3 tbsp) cake flour
- a small handful of fresh coriander, chopped
- salt and freshly ground black pepper, to taste
- 30ml (2 tbsp) olive oil, for frying
- 15ml (1 tbsp) unsalted butter, for frying
- 4 x 100 – 150g salmon portions
- 150g crème fraîche
- 100g Greek yoghurt
- 45ml (3 tbsp) fresh dill, chopped
- 15ml (1 tbsp) olive oil
- a squeeze of lemon juice
- fresh lemon, to serve
For the rösti, squeeze the liquid from the potatoes and place in a large bowl. Add the flour, coriander and seasoning.
Heat the olive oil and butter in a large non-stick frying pan and fry spoonfuls of the mixture, turning once, until golden and crisp. Remove from the pan and drain on paper towel.
Season the salmon fillets and sear in a hot non-stick frying pan for 3 minutes on each side. (The fish should still be moist and pink in the centre).
Combine the crème fraîche, yoghurt, dill, seasoning, olive oil and lemon juice and mix well.
Serve the fish with crispy rösti, crème fraîche and fresh lemon.
To drink: A rich, creamy chardonnay is a classic match with salmon and will cut through the creamy sauce.