• 2012-12-05 10:33:45

    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

    Ingredients

    • 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

    Instructions

    1

    For the rösti, squeeze the liquid from the potatoes and place in a large bowl. Add the flour, coriander and seasoning.

    2

    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.

    3

    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).

    4

    Combine the crème fraîche, yoghurt, dill, seasoning, olive oil and lemon juice and mix well.

    5

    Serve the fish with crispy rösti, crème fraîche and fresh lemon.

    Notes

    To drink: A rich, creamy chardonnay is a classic match with salmon and will cut through the creamy sauce.

     

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