|A LA CARTE|||||Baked|||Coffee|||Drinks|||Eggs|||Links|||Meat|||Mousse|||Preserves|||Salads|||Sauce|||Thai-soup|
|Chestnut stuffing|||Fondant|||SALMON ROSTI|||||Sandwiches|
This is a bit like Rosti, except it has salmon and egg with it. I made it up one day when I wanted to use a leftover large boiled potato and a cooked salmon filet both from the day before. I suspect the dryness of the ingredients has a lot to do with the way this came out, I would abslutely not try this with a freshy boiled albeit chilled, potato not would I use lox or tinned salmon. Dry smoked salmon should work.
1 cooked salmon filet from the day before (should be somewhat dry)
Break two eggs into a bowl, add the salmon by breaking it up into small pieces. Using a course grater, rice the potato into the bowl and add the finely chopped onion. Add salt and peppter, mix with your hands. it shouldn't be liquid, not dry, it should be a bit runny.
Put one large tablespoon of butter and one tablespoon of coconut oil into a cast iron frying pan on medium to medium-high heat and let it get good and warm. Using your hands pick up a handful of this stuff and drop it into the drying pan, Pretend you're making a hamburger out of it to give you an idea of the size - not too big, not too thin. Cook until one side is browned, then flip them over and cook the other side. Repeat until all the mixture is used up.
Drain on paper towels then transfer them onto a plate. Using a peeler shave some parmasian cheese on top and put some habanero sauce on the side. Serves 2 as a hearty appetizer or a light supper.
Thes are really, really, really good.