Salmon Rosti
Yield
4 servingsPrep
15 minCook
60 minReady
80 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 213 | grams |
salmon
alaskan, canned |
|
| 450 | grams |
mashed potatoes
cold |
|
| 350 | grams |
potatoes
raw, cut into very thin chips |
|
| 2 | tablespoons |
butter
melted |
|
| 75 | grams |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 213 | grams |
salmon
alaskan, canned |
|
| 4.5E+2 | grams |
mashed potatoes
cold |
|
| 3.5E+2 | grams |
potatoes
raw, cut into very thin chips |
|
| 3E+1 | ml |
butter
melted |
|
| 75 | grams |
cheddar cheese
grated |
|
Directions
Pre-heat oven to 375℉ (190℃) F Drain the can of salmon and break the fish into large chunks. Set aside. Mix together the two types of potato. Put the butter or oil into a baking dish and heat in the oven until hot. Pile the potato mixture into the dish, pressing it into a round cake with the back of a spoon and dribbling a little of the hot fat over the top of the cake. Return to the oven and bake for 45 minutes. Arrange the salmon over the cooked potato cake. Sprinkle the cheese over this and return to the oven for a further 15 minutes. Serve with peas, sweetcorn or tomatoes.
