Peel and dice the potatoes into 1/2 inch squares. Cut the salmon into same sized pieces. saute 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 saute 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/
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|Serving Size: 1 Serving (3767g)|
|Recipe Makes: 1|
|Calories from Fat: 2785 (53%)|
|Amt Per Serving||% DV|
|Total Fat 309.5g||413 %|
|Saturated Fat 96.2g||481 %|
|Monounsaturated Fat 145.5g|
|Polyunsanturated Fat 46.4g|
|Cholesterol 9092.4mg||2798 %|
|Sodium 3950mg||136 %|
|Potassium 9191.2mg||242 %|
|Total Carbohydrate 323.8g||95 %|
|Dietary Fiber 44.3g||177 %|
|Sugars, other 279.4g|
|Protein 299.1g||427 %|
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Calories per serving: 5271
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