Seared Salmon, Halloumi & Crispy 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Halloumi
(Contains: Milk; )
Nutrition Values
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!
• Cut halloumi into 1cm slices. In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi, until golden brown, 1-2 minutes each side.• 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, halloumi, potato rosti and radish salad between plates. • Serve with a dollop of dill & parsley mayonnaise and remaining lemon wedges. Enjoy!
