[Cooking Techniques] NZ Salmon & Potato Rosti

• 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.