Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Peel and dice the potatoes into 1/2 inch squares. Cut the salmon into same sized pieces. Saut? the potatoes in a little oil with the chopped onion and garlic until soft and cool. Combine the potatoes, salmon, egg, chopped dill, breadcrumbs, salt and pepper and mix well. Place the mixture into 4 rings pressing down well to make a little cake. Cook at 200C for about 10 minutes until cooked. Make the salad dressing - place the chopped garlic and white wine in a pan and put on to boil for about 5 minutes. Place the wine and garlic in a food processor with the parmesan, yolks, mustard, anchovy and 1tsp of white wine vinegar. While mixing, slowly add the olive oil to make the mixture a mayonnaise consistency. Season and leave to one side. Cut the bread slice into crouton sized pieces and saut? in a pan with olive oil until golden brown. Cut and wash the cos lettuce into 1 inch pieces and drain. Mix with the dressing, season and place on a plate with parmesan shavings. Place the hash browns on the top. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
