• Baked Salmon And Dill Hashbrown With Pan Fried Tomatoes

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    • 225 gm Salmon fillet, (skin but no bone) (8oz)
    • 1 lrg Estima baking potato
    • 1 x Shallot
    • 1 x Clove garlic
    • 1 x 65 grams pac fresh dill
    • 2 Tbsp. Fresh breadcrumbs
    • 1 x Egg
    • 3 x Plum tomatoes Extra virgin olive oil Seasoning


    1. Peel the garlic and shallot and chop into dice and place in a saute/fry pan with a little oil, and start to cook. Then take the potato and cut into 1 cm dice sized pcs and add in to the pan and cook till the potatoes are golden. Remove from heat.
    2. Dice the salmon into 1cm dice and place into a bowl with the egg and breadcrumbs. Chop all the dill and add in to the mix and pour on the potatoes, onion and garlic. Mix well and season with plenty of salt and pepper.
    3. Divide the mix into two, 3 inch, stainless steel rings and press it in the rings well. Place in the oven at 200 C/400 F/gas mark 6 for 10 min on an oven tray.
    4. While cooking, slice the tomatoes into 5 slices and season with salt nad pepper and quickly seal in a warm pan with some extra virgin olive oil to colour both sides, this should only take a minute or possibly so.
    5. Dress the tomatoes on 2 plates overlapping them into a cirlce pattern in the centre of the plate. Remove the salmon from the oven and place in the centre of the tomato ring and drizzle with extra virgin olive oil over the top to finish the dish.

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