for 2 person

Roesti

500 g	mealy potatoes
	salted water, boiling
2 tbsp	almond slivers
½ tsp	salt
	clarified butter

To serve

80 g	Fine Food Kenai Wild Red Salmon
1 tbsp	crème fraîche
1 tbsp	cherry jam
2 sprig	chervil, torn into pieces

How it's done

Roesti

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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