Crisp Potato and Fennel Rostis with Paprika-Glazed Salmon
“It makes sense that the creme de la creme of potatoes is coming from our beautiful neck of the woods – enter Oakley’s potatoes from Southbridge. This family-run farm is producing some of the country’s most exciting and delicious produce, and their potatoes are out-of-this-world DELISH. Washed and ready to be chopped, steamed, mashed, roasted, boiled and fried straight from the supermarket bag. Oakley’s potatoes are an all-rounder variety, meaning they can be used in limitless ways and not cornered into the mash-only realm of a floury spud. These buttery beauties are also a great source of vitamin C and potassium so we are ticking nutrition boxes too! I loved writing these recipes and I am hoping they inspire you to look at potatoes not just as a classic go-to side, but something that can truly dazzle as the main event.”
Extract from the February/March 2021 Latitude Magazine by Samantha Parish
500 g Oakley’s Classic Golden Gourmet potatoes
150 g fennel (approx. 1⁄2 a small fennel, I used the remainder in the salad)
1 tbsp lemon juice, plus wedges to serve
2 eggs2 tbsp gluten-free flour
1 bunch chives, thinly sliced vegetable oil for shallow frying
sour cream and salad leaves to serve
1/3 cup (80 ml) runny honey
1/3 cup extra virgin olive oil
1 tbsp paprika
600 g skin-on salmon fillet
- Preheat oven to 200°C. Grease and line two baking trays with baking paper and place a metal rack over one of the trays.
- Coarsely grate potato and fennel and combine in a bowl with lemon juice and 1 teaspoon salt. Transfer to a sieve and drain for 10 minutes, pressing down every so often to remove excess liquid.
- Combine in a bowl with eggs, flour and most of the chives. Season with pepper.
- Heat oil in a frypan over medium heat, add 1⁄4 cups of potato mixture to the oil and cook in batches, turning halfway, for 3–4 minutes or until golden. Transfer to the tray with a rack and continue with the remaining mixture.
- For the salmon, combine honey, oil and paprika in a bowl. Place salmon on baking tray (skin in contact with tray) and pour over mixture.
- Roast for 12–15 minutes or until just cooked through – remembering salmon will continue to cook after it’s removed from the oven.
- Add the rostis in the last 5 minutes of cooking to heat through.
- Serve glazed salmon and rostis with sour cream, salad leaves and lemon wedges for guests to top and serve themselves.