Grilled salmon with coriander rösti and dill crème fraîche

July 13, 2014 (Last Updated: January 11, 2019)
Grilled salmon with coriander rösti and dill crème fraîche recipe

2012-12-05 10:33:45

This is great as a light supper and perfect for a filling lunch.

Cook’s tip: These are ideal as a light starter with fresh rocket and topped with goat’s cheese and lots of black pepper. 

Print Recipe

Grilled salmon with coriander rösti and dill crème fraîche

Ingredients

  • 3 large potatoes, peeled and grated
  • 45ml (3 tbsp) cake flour
  • a small handful of fresh coriander, chopped
  • salt and freshly ground black pepper, to taste
  • 30ml (2 tbsp) olive oil, for frying
  • 15ml (1 tbsp) unsalted butter, for frying
  • 4 x 100 – 150g salmon portions
  • 150g crème fraîche
  • 100g Greek yoghurt
  • 45ml (3 tbsp) fresh dill, chopped
  • 15ml (1 tbsp) olive oil
  • a squeeze of lemon juice
  • fresh lemon, to serve

Instructions

1

For the rösti, squeeze the liquid from the potatoes and place in a large bowl. Add the flour, coriander and seasoning.

2

Heat the olive oil and butter in a large non-stick frying pan and fry spoonfuls of the mixture, turning once, until golden and crisp. Remove from the pan and drain on paper towel.

3

Season the salmon fillets and sear in a hot non-stick frying pan for 3 minutes on each side. (The fish should still be moist and pink in the centre).

4

Combine the crème fraîche, yoghurt, dill, seasoning, olive oil and lemon juice and mix well.

5

Serve the fish with crispy rösti, crème fraîche and fresh lemon.

Notes

To drink: A rich, creamy chardonnay is a classic match with salmon and will cut through the creamy sauce.

 

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July 13, 2014 (Last Updated: January 11, 2019) By
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