125g tin of salmon in spring water, water
¼ red onion, finely chopped
1 free-range egg, lightly beaten
1 teaspoon wholegrain mustard
1 teaspoon fresh or dried dill
1 medium potato, peeled & grated
1 tablespoon extra virgin olive oil
2 tablespoons of reduced fat Greek yoghurt
½ teaspoon baby capers, rinsed & chopped
1 teaspoon lemon juice
fresh dill springs to serve
lemon wedge to serve
Black pepper, freshly ground
Heat the olive oil in a large frying pan over medium heat. Combine the salmon, onion, egg, mustard, dill & pepper in a bowl. Add the potato & mix briefly. Divide the salmon mixture into four even portions & form into rosti. Place the rosti into the frying pan & cook on each side for 3-4 minutes or until golden brown & the potato is cooked through. Meanwhile, combine yoghurt, capers & lemon juice in a bowl. Serve two rosti for one meal serve drizzled with the lemon yoghurt, dill sprigs & lemon wedge.
ON THE TABLE IN: 20 minutes.
NUMBER OF SERVINGS: 2
CALORIES PER SERVING: 300
2 Rosti = Meal serve
1 Rosti = Snack serve
You can cook these ahead of time & store them in an airtight container in the fridge for 2-3 days. Reheat or serve cold.