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1. Make the aïoli by mixing egg yolk, garlic, mustard and seasoning. Slowly whisk in the oil until it's a thick sauce. Add lemon juice and mint.
2. Squeeze the excess liquid from the grated potato, then mix the potato, onion and flour. Season and form into two rostis, then fry in a little oil for 5 minutes on each side. Keep warm.
3. Brush the mustard over the salmon. Season and grill for 5 minutes. Break it into pieces and serve with the rosti, watercress and aïoli.

Per serving

769 kcalories, protein 24.9g, carbohydrate 19.9g, fat 66 g, saturated fat 9.3g, fibre 1.5g, salt 0.52 g

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• Ste

  15 February 2009

  Ste rated this recipe

  

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• Laura

  16 February 2009

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• kirstyjolly

  17 February 2009

  kirstyjolly rated and commented on this recipe

  

  Lovely! The aioli has a fantastic minty lemony flavour that really compliments the fish. Needs some more veg to go with it though to make it a proper meal...

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• F1madxxx

  17 April 2009

  F1madxxx rated and commented on this recipe

  

  Simply lovely....

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• katyrouth

  06 May 2009

  katyrouth rated and commented on this recipe

  

  Afraid I cheated a bit with the aioli - just mixed lemon, mint, and garlic into normal mayo - but it was still lovely! Kirsty: I made a full watercress & spinach salad to go with it, rather than just garnishing with watercress, which seemed to work well.

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• Chef Tara

  13 May 2009

  Chef Tara rated this recipe

  

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• Getora

  18 June 2009

  Getora rated and commented on this recipe

  

  We loved the fish....I did not like the potato rosti at all!!!! maybe my rostis were to thick so tasted like uncooked inside. I may try again but this time the rostis will be very fine. Let's hope.

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Ingredients

• 1 potato , grated
• 1 red onion , grated
• 1 tbsp flour
• olive oil
• 1 tsp Dijon mustard
• 1 large salmon fillet
• watercress to serve

AIOLI

• 1 egg yolk , at room temperature
• ½ garlic clove , chopped
• 1 tsp Dijon mustard
• 100ml vegetable oil
• ½ lemon , juiced
• a small handful mint

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 25 minutes

Ingredients

• 1 potato , grated
• 1 red onion , grated
• 1 tbsp flour
• olive oil
• 1 tsp Dijon mustard
• 1 large salmon fillet
• watercress to serve

AIOLI

• 1 egg yolk , at room temperature
• ½ garlic clove , chopped
• 1 tsp Dijon mustard
• 100ml vegetable oil
• ½ lemon , juiced
• a small handful mint

Per serving

769 kcalories, protein 24.9g, carbohydrate 19.9g, fat 66 g, saturated fat 9.3g, fibre 1.5g, salt 0.52 g

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