Time: 1hr · Level: Moderate · Makes 4
- 3 large potatoes or 5 medium ones (Almera and Terra Gold)
- 2 tbsp chopped chives
- sea salt and pepper
- 2 tbsp melted butter
- olive oil, for frying
- 8 slices of Norwegian salmon
Grate the peeled potatoes and squeeze out as much of the juices as possible. Mix in the chopped chives, salt and pepper and melted butter. Heat some oil in a frying pan and fry the potato cakes in batches until golden on both sides. Drain on some toweling roll and allow to keep warm in a moderate oven. Arrange two potato cakes on each plate and arrange the salmon on top, drizzle with the dressing and serve.
- 2 tsp Dijon mustard
- salt and pepper
- 1 tsp of brown sugar
- 1 tbsp chervil, chopped
- 1 tbsp white balsamic vinegar
- 60ml canola oil
Whisk the ingredients together until well combined and drizzle over the salmon and potato cakes.
Chardonnay complements this dish.
To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za
Recipe by Diane Heierli · Photography by C&D Heierli