Salmon and dill hash browns
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Salmon fillet; boned with skin |
| 3 | larges | Estima potatoes |
| 1 | Red onion | |
| 2 | Garlic cloves | |
| 1 | bunch | Fresh dill |
| 2 | Eggs | |
| 50 | grams | Fresh toasted breadcrumbs |
| Salt and pepper | ||
| 1 | Cos lettuce | |
| 2 | slices | Bread |
| 50 | grams | Parmesan shavings |
| 40 | grams | Grated parmesan |
| 3 | Garlic cloves | |
| 150 | millilitres | White wine |
| 1 | tablespoon | Dijon mustard |
| 2 | Anchovy fillets | |
| 300 | millilitres | Olive oil |
| 4 | Egg yolks | |
Directions
DRESSING
Peel and dice the potatoes into ½ inch squares. Cut the salmon into same sized pieces. Saut‚ the potatoes in a little oil with the chopped onion and garlic until soft and cool.
Combine the potatoes, salmon, egg, chopped dill, breadcrumbs, salt and pepper and mix well.
Place the mixture into 4 rings pressing down well to make a little cake.
Cook at 200C for about 10 minutes until cooked.
Make the salad dressing - place the chopped garlic and white wine in a pan and put on to boil for about 5 minutes.
Place the wine and garlic in a food processor with the parmesan, yolks, mustard, anchovy and 1tsp of white wine vinegar.
While mixing, slowly add the olive oil to make the mixture a mayonnaise consistency. Season and leave to one side.
Cut the bread slice into crouton sized pieces and saut‚ in a pan with olive oil until golden brown.
Cut and wash the cos lettuce into 1 inch pieces and drain.
Mix with the dressing, season and place on a plate with parmesan shavings.
Place the hash browns on the top.
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