Seared Salmon & Herby Potato Rosti
Take your cooking skills to the next level!
- Eggs
- Soy
- Fish
- Milk
- Gluten
- Wheat
- May contain traces of allergens
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.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
280 g
Salmon
(Contains: Fish; )
2 packet
Potato
1
Lemon
2
Radish
1 packet
Parsley
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1 tsp
plain flour
(Contains: Wheat, May contain traces of allergens, Gluten; )
Nutrition Values
Utensils
Cooking Steps
• 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, herby potato rosti and zesty radish salad between plates.
• Dollop with dill & parsley mayonnaise, tear over parsley and serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers enjoyed the delicious flavours, particularly praising the tasty rosti and fresh salmon.
- Ease of prep: Some found the rosti tricky to cook perfectly, but overall the dish was straightforward to prepare.
- Suggestions: Consider adding an egg to the rosti mix for better binding and extra flavour; adjust seasoning to taste.
- Portions: A few reviewers mentioned the salmon portion was on the smaller side.
