| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | For, Better, For, Worse | 1 | servings | |
INGREDIENTS
| 12 | oz | Salmon fillet; boned with skin |
| 3 | lg | Estima potatoes |
| 1 | Red onion | |
| 2 | Garlic cloves | |
| 1 | bn | Fresh dill |
| 2 | Eggs | |
| 50 | g | Fresh toasted breadcrumbs |
| Salt and pepper | ||
| 1 | Cos lettuce | |
| 2 | sl | Bread |
| 50 | g | Parmesan shavings |
| 40 | g | Grated parmesan |
| 3 | Garlic cloves | |
| 150 | ml | White wine |
| 1 | tb | Dijon mustard |
| 2 | Anchovy fillets | |
| 300 | ml | Olive oil |
| 4 | Egg yolks |
INSTRUCTIONS
DRESSING Peel and dice the potatoes into 1/2 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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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