20 mins
Not Too Tricky
serves 2
About the recipe
Let's talk a little bit about wild salmon, because these beautiful creatures are proper migration heroes – they’re born way up in the fresh, crystal-clear currents of Alaskan rivers before being swept down to the big blue sea, where they spend 5 or 6 years feeding on crustaceans (which is exactly where that gorgeous, vibrant pink colour comes from!) and building up the strength they need to journey all the way back home to reproduce. What’s brilliant is that the local fishers there have realised just how vital it is to keep their slice of the ocean healthy – they know that while it’s about fishing for today, it’s also about looking out for tomorrow. I love to enjoy this fish for breakfast, lunch and dinner, but it’s got to be brought to us by the real heroes doing things properly, so always look for those Fair Trade marks and MSC-approved labels because traceability is everything – knowing exactly where your fish comes from is how we show it the respect it deserves.
Ingredients
500g Maris Piper potatoes
1 small onion
4 sprigs of thyme
olive oil
2 teaspoons Dijon mustard
1 lemon
extra virgin olive oil
80g watercress
250g asparagus
optional: 1 red chilli
2 free-range eggs
200g Fish Tales cold-smoked sockeye salmon
Method
- Scrub the potatoes, then coarsely grate on a box grater using long strokes. Peel and very finely slice the onion. Pile it all in the centre of a clean tea towel, add a good pinch of sea salt and black pepper, then pick over the thyme leaves. Mix well, then scrunch it all up in the towel, squeezing hard to remove any excess moisture.
- Put a large frying pan on a medium heat and, once hot, drizzle in 1 tablespoon of olive oil. Divide the potato mixture into 4 piles, then squeeze and press each one into a small cake and add to the pan. Cook for 15 minutes, or until golden and cooked through, pressing down slightly and turning every few minutes to stop them from catching.
- Meanwhile, mix the mustard with half the lemon juice and 2 tablespoons of extra virgin olive oil, then season to perfection. Pile the watercress on top, ready to dress at the last minute.
- Snap the woody ends from the asparagus, then use a speed-peeler to peel each spear into delicate ribbons and scatter on top of the watercress. Deseed and finely chop the chilli (if using).
- Remove the rostis to two serving plates. Crack the eggs into the pan and season to perfection, then cover and fry to your liking, spooning on top of the rostis once done. Arrange the salmon alongside in beautiful waves, then quickly toss the asparagus and watercress in the dressing and pile on top. Scatter over the chilli (if using), then serve with lemon wedges for squeezing over.
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