Marinated salmon with seared potato cakes and lime dressing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box Gary Rhodes frozen mashed potato | |
| 1 | Egg yolk | |
| 12 | Thin slices fresh salmon | |
| 60 | grams | Flour; (2oz) |
| 1 | Tub creme fraiche | |
| 3 | Pieces frech chervil | |
| 3 | Limes; juice of | |
| 10 | millilitres | Olive oil; (1/2fl oz) |
| Freshly ground black pepper | ||
Directions
Mix the egg yolk and flour into the mashed potatoes, adjust seasoning.
Heat a non-stick frying pan with a little olive oil and fry 3 small potato cakes until golden brown on both sides. Place in the centre of plate. Place the salmon slices into the lime juice for 1 minute and then place on top of the potato cakes. Top with a spoonful of creme fraiche and drizzle with olive oil. Season with freshly milled black pepper and garnich with the chervil.
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