Name: Smoked salmon, courgette and potato rosti
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 500.00 g potatoes; 375.00 ml courgettes grated; 200.00 g smoked salmon trout torn; 2.00 eggs extra large, free range, beaten; 5.00 ml salt; 5.00 ml fresh chillies 573; 250.00 ml yoghurt fat-free or low-fat; 0.50 lemon juice only; 0.50 lemon zest only; 65.00 ml fresh dill finely chopped; 0.00 freshly ground black pepper

Recipe Disclaimer

Tap for method

Ingredients (11)

500.00 g	potatoes
375.00 ml	courgettes — grated
200.00 g	smoked salmon trout — torn
2.00	eggs — extra large, free range, beaten
5.00 ml	salt
5.00 ml	fresh chillies — 573

DRIZZLE

250.00 ml	yoghurt — fat-free or low-fat
0.50	lemon — juice only
0.50	lemon — zest only
65.00 ml	fresh dill — finely chopped
0.00	freshly ground black pepper

Tap for ingredients

Method:

Boil potatoes in simmering, salted water for 10 minutes, or until a skewer goes in with no resistance but the flesh remains firm inside.
Drain and allow to cool.
Peel and refrigerate overnight, uncovered. To dry out.
Grate potatoes, add courgettes and allow to drain for 30 minutes.Add egg, salt and olive oil and toss to mix.
Gently mix in salmon trout.
Spray a pan with olive oil spray; heat until hot, but not smoking.
Spoon about 30 ml potato mixture into the pan.
Press lightly with an egg lifter to flatten and cook for about two minutes per side, until golden.
Serve with yoghurt drizzle.
DRIZZLE
Mix ingredients together and adjust seasoning to taste.

NUTRITION PER PORTION
Energy 774 kJ, Carbohydrates 20 g, Protein 13 g, Fat 4 g