Salmon and Potato Rosti with Homemade Dipping Sauce

Bahan-bahan

• 240g Huon Salmon, diced
• 4 potatoes, peeled and chopped
• 1 egg
• 1/2 bunch parsley, chopped
• 1/2 cup breadcrumbs
• 3 cloves garlic, diced
• 50g butter
• 50ml olive oil
• DIPPING SAUCE
• 1 cup mayonnaise
• 6 gherkins, diced
• 1/2 cup baby capers
• 1 lemon, juice and zest

Kaedah

1. 1
   Place the potatoes in a saucepan and cover with water, bring to a boil and cook until tender then strain the potatoes and mash lightly being careful not to over work.
2. 2
   To make the dipping sauce mix the mayonnaise, half the gherkins, half the capers, and the lemon juice till well combined.
3. 3
   To make the Rosti combine all the remaining ingredients except the butter and oil and mix thoroughly. Rub a little water on your palms to stop the mixture sticking then mold 2 to 3 tablespoons of the mixture into patties, repeat this action with all the salmon and potato mix.
4. 4
   Melt a small amount of butter with a small amount of oil in a frypan over medium heat then cook the Rosti for 3 to 4 minutes on each side before adding some more butter and oil repeating.
5. 5
   Serve the Rosti with a small amount of dipping sauce.