| 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.
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