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Kenai wild salmon with almond roesti
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 341
  • Fat about 12g
  • Carbohydrates about 38g
  • Protein about 16g
This is needed
This is needed for 2 people
  • salted water, boiling
  • 500 g mealy potatoes
  • 0.5 tsp salt
  • 2 tbsp almond slivers
  • clarified butter
To serve
  • 80 g Fine Food Kenai Wild Red Salmon
  • 1 tbsp crème fraîche
  • 1 tbsp cherry jam
  • 2 sprigs chervil, torn into pieces
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And that's how it's done
And that's how it's done
Cook the potatoes in boiling salted water over a medium heat for approx. 20 mins. until just soft. Allow the potatoes to cool slightly, then peel them and leave to cool completely. Coarsely grate the potatoes in a bowl, mix in the almond slivers and salt. Heat the clarified butter in a non-stick frying pan. Shape into 6 small roesti (approx. 5 cm in diameter), fry over a medium heat for approx. 7 mins. on each side.
To serve
Arrange the roesti on two plates, top with the salmon. Add a little crème fraîche, jam and chervil.

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