Alive and Cooking

Rory’s Salmon and Potato Rosti

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200 g salmon fillet
8 fresh green beans
1 white potato, peeled and grated
2 tbsp. butter
Salt and pepper
Extra virgin olive oil


In a hot pan with a generous splash of oil, add the potato and mould into a rosti-like shape. Cook on both sides and sprinkle with salt and pepper. Once cooked through and crispy, remove and set aside.
Dry the salmon fillet with a paper towel. In a pan with a good splash of oil, fry the fish skin-side down first, then the opposite side. Seal the sides and cook to the desired degree. Tumble in the beans at the last two mins, slide in the butter and melt.
Serves 1

Rory’s Salmon and Potato Rosti