Seared Salmon & Potato Rosti
with Radish Salad & Herby Mayo
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!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Ingredients
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; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Instructions
• Thinly slice radish. • Slice lemon into wedges. • To a small microwave-safe bowl, add the butter. 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 plain 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 seared salmon, potato rosti and radish salad between plates. • Serve with a dollop of dill & parsley mayonnaise and remaining lemon wedges. Enjoy!