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Method. Remove the salmon head. Cut away the two sides of salmon, retaining the skin. Trim the tail 5 cm ( 2 in) from the end. Use tweezers to remove the bones from the salmon fillets.

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Begin by washing the potatoes, then place them in a saucepan (skins on), add salt and just cover with boiling water from the kettle. Put a lid on and boil for 10 minutes. Meanwhile chop the salmon into chunks and give it a few pulses in a food processor to chop it fairly finely (or you can do this by hand). Now place the salmon in a mixing bowl.

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Add butter, salt and pepper and mix to combine. Heat olive oil in a large fry pan over medium high heat. Scoop up 1/4 cup of potato mixture and use an egg flip to lightly pack the potato into the measuring cup. Then place into the pan and lightly pat down with an egg flip to make the rosti about 1 cm / 1/3" thick.

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Step 6. Cut the rösti into wedges and divide among plates. Drape a slice of smoked salmon next to each wedge. Remove eggs one by one with a slotted spoon (holding a towel beneath spoon to catch excess water), and place on the other side of each wedge. Step 7. Top each wedge with a dollop of crème fraîche.

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Add potatoes and stir to combine. Preheat oven to 200°F. Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Fill a 1-cup measure two-thirds full with the salmon mixture and firmly pack it down. Unmold into the pan and pat to form a 3-inch cake.

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Mix well and place the salmon pieces in the curry. Regulate the flame to lowest heat. Cover the pan and cook until the salmon is done. Turn off the stove. Add some coriander leaves. Rest the curry for atleast 2 hours for best flavors. Serve salmon curry with rice, naan or roti.

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Make a well in the center of the mixture and add the neutral oil and 1 1/2 cups lukewarm water. Knead directly in the bowl until smooth, about 5 minutes. If the dough starts to feel dry, add more.

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Sprinkle with about a third of the lemon juice and very gently toss. Use a small fork to beat the mustard, remaining lemon juice, and pomegranate molasses in a small bowl until combined. Heat a large skillet -- one with a good lid -- over medium high heat until hot. Add 1/4 cup of water and the snow peas and immediately cover.

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Combine salmon, onion, eggs and egg white, mustard, 2 tablespoons fresh dill (or 2 teaspoons dried), pepper and salt in a large bowl. Add potatoes and stir to combine. Preheat oven to 200 degrees F. Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Fill a 1-cup measure two-thirds full with the salmon mixture.

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Add butter, salt, pepper, onion and garlic powder, cayenne pepper and mix to combine. Heat oil in a large non-stick frying pan over medium high heat. Scoop ¼ cup of potato mixture, then place it into the pan and lightly pat down with the spatula to make the rosti about 1/2 cm thick. Repeat with the remaining mixture.

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Fry the rösti for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through. Season with salt, then remove from the pan, place on the plate and top with the smoked salmon. For the eggs. Fill a small saucepan half-full with water and bring to the boil. Once boiling, lower to medium heat.

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Instructions. Pat dry salmon fillets and season with garlic powder, curry powder, black pepper, salt. Heat butter in a large nonstick skillet or saucepan over medium-high heat, add salmon fillets and cook, without moving, skin side down (if skin-on), until golden and crisp, around 4-5 minutes.

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Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil. Place the salmon fillets on the baking sheet and drizzle with the sweet soy sauce. Sprinkle the 1/2 teaspoon of salt evenly over the fillets. Bake for approximately 15 to 20 minutes, or 10 minutes for every inch of thickness of the fillet.

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Heat 1 tbsp oil in a frying pan and fry 3 rosti for 3-4 minutes each side until golden, repeat with the remaining rosti. Meanwhile, poach the eggs in boiling water for 2-3 minutes. Divide the rosti between 2 plates, add the smoked salmon and top with an egg. Sprinkle with remaining spring onions and chives to serve. Print Recipe.

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Instructions. Preheat the oven to 220°C/430°F. In a large, deep pan or pot set over medium heat, melt the butter and add the onion. Cook for a few minutes until soft and translucent. Add the garlic and ginger and cook for 30 seconds. Add all the spices and cook for a minute until the pan looks dry and smells aromatic.

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Mix in the bacon fat from the pan, then stir in the shallots, capers, oil, sherry vinegar and chives. Set aside. To make the potato rösti, grate the potatoes and squeeze out the excess water. Place in a bowl and mix with the dill and horseradish sauce. Season well with salt and pepper. Shape the röstis, into 8cm rounds.