Time to unleash your inner chef! A crunchy golden rosti might just be our new favourite way to enjoy a potato. These tasty fritters of goodness offer the ultimate crispy edges with a soft, flavourful interior - they’re the perfect accompaniment to blushing seared salmon and a fresh, tangy salad. Lucky that’s exactly what we’re serving them alongside!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
2
radish
½
lemon
1 packet
salmon
(Contains fish; )
2
potato
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
olive oil
20 g
butter
(Contains Milk; )
1 tsp
plain flour
(Contains Gluten; )
• Thinly slice radish. Slice lemon into wedges. • To a small microwave-safe bowl, add the butter and microwave in 10 second bursts until melted. • Pat salmon dry with paper towel and season with salt and pepper. TIP: Patting the skin dry helps it crisp up in the pan!
• Grate Potato and squeeze out any excess moisture using a paper towel or clean cloth. • In a large bowl, combine potato, garlic & herb seasoning, the flour, melted butter and a generous pinch of pepper. TIP: Squeezing the grated potato helps remove excess moisture, which means more crispiness!
• 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, 3-4 minutes each side (don't flip too early!). Transfer to a paper towel-lined plate. TIP: Add extra olive oil between batches as needed.
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• In a medium bowl, combine mixed salad leaves, radish, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide spiced salmon, potato rosti and radish salad between plates. • Crumble feta cubes over salad. • Serve with dill & parsley mayonnaise and remaining lemon wedges. Enjoy!