Thread: Salmon Rosti

Not being born here I am not really aqauinted with the good old staple of fritters..but recently I have been mucking around in the kitchen and found that I love them Today I gave a crack at a fish fritter basically. I used canned Alaskan salmon but I figure you could use whatever fish you have caught that day. Pair that up with home grown vege and I reckon this is a winner.


Salmon Rosti, serves two, 30min creation time

Ingredients

3-4 medium spuds
1 large onion
1 can salmon, or probably most of a whole fish
Salt and Pepper
Oil
Sour Cream, leomon juice and dill to garnish

Directions

Peel the potatoes and then grate them into a bowl. Chop onion finely, add to the mix. Add fish and lashings of salt and pepper. Mix.

Preheat oven 100 or so degrees C. Heat a pan with 2-3TBS oil until oil is smoking. Pack the mix into 1/4C measuring cup portions and brown each side. Bung in the oven to stay warm while you fry the remaining mixture.

Mix freshly chopped dill, a squeeze of lemon juice and pottle of sour cream.

EAT IT ALREADY!!


As I was typing this up I have eaten most of it....whoops. You get the idea. Best devoured with a crisp Sav and of course more salt and pepper!

Nice except for the white wine, that stuff is pure poison to me

White wine is better then red, Im not a freshwater fresh fan but as long as it tasted good aye

I know bugger all about fish but I was brought up on tuna and mayo sammies nearly ever day. I love tuna of course and salmon (not so much when I was a kid) but haven't had much else. I enjoy a big meaty blue cod and of course I love a good salmon steak

Tobes you'll have to cook me some of your day's catches.

Im master chef

Originally Posted by veitnamcam

Nice except for the white wine, that stuff is pure poison to me

Agree with you VC. May as well be Turps