Seared Salmon & Potato Rosti
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Seared Salmon & Potato Rosti

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.

Tags:
Climate Superstar
•Calorie Smart
•Under 40g carbs
•Over 30g protein
Allergens:
Milk
•fish
•Gluten
•Egg
•Soy

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

Total Time30 minutes
Cooking Time20 minutes
DifficultyMedium

Ingredients

Serving amount

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; )

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Nutrition Values

Energy (kJ)2580 kJ
Calories617 kcal
Fat35.9 g
of which saturates5.4 g
Carbohydrate38.6 g
of which sugars19.8 g
Dietary Fibre5.4 g
Protein34.2 g
Sodium638 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Instructions

1
1

• 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!

2
2

• 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!

3
3

• 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.

4
4

• 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.

5
5

• In a medium bowl, combine mixed salad leaves, radish, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.

6
6

• Divide seared salmon, potato rosti and radish salad between plates. • Serve with a dollop of dill & parsley mayonnaise and remaining lemon wedges. Enjoy!