Akaroa Salmon Hash
A Nice Sunday brunch Dish
300gm Akaroa salmon fillet
5 potatoes (280 t0 300gms sized) Try to use Agria potatoes
1 small red onion
4 sprigs fresh thyme
1 clove garlic
2 rashers streaky bacon
2 teaspoons snipped chives
2 eggs
10gms butter
salt and pepper to season
Boil the potatoes, Cut the salmon into 1 cm cubes, Dice the onion and bacon,
crush the garlic, and chop the thyme
Put the butter into a hot pan, fry quickly the onion, bacon, garlic and thyme,
add the salmon and chives, just cook very briefly until the salmon is sealed on
the outside, remove from heat.
Drain the cooked potatoes, Let dry a few minutes and mash with a fork, The
idea is not to mash too much, add the eggs and the salmon mix, Season to
taste. Shape into potato cakes and fry in large pan in a little butter or olive oil,
or on the flat plate of the barbecue. Colour nicely both sides and serve
Makes eight potato cakes
Serve with a tomato salad drizzled with virgin olive oil and a little aged
balsamic vinegar.
This would also work well by replacing the salmon with hot smoked salmon
