Main Dish Recipes - Battered Salmon Slices with Radish-Potato Salad Recipe

Ingredients

For the salad:

• 600 g/11/4lb potatoes

• Salt

• Caraway seeds

• 1 onion, finely chopped

• 5 tablespoons sunflower oil

• 5 tablespoons fruit vinegar

• 100 ml/31/2 fl oz vegetable stock

• 2 teaspoons Dijon mustard

• Freshly ground white pepper

• 1 bunch of radishes

For the salmon:

• 400 g/14 oz raw salmon fillet, cut into 8 slices

• Salt

• Freshly ground white pepper

• 3 organic eggs

• A pinch of paprika

• Flour for dredging

• Grated baguette

• Clarified butter for frying

For the chive vinaigrette:

• 6 tablespoons vinaigrette (refer recipe)

• 1 bunch of chives

Serves 4

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Method:

1. Rinse the potatoes and boil in their skins with some salt and caraway seeds. Drain and allow to cool. Peel the potatoes while still and cut into 5 mm/1/4 inch slices.

2. Sauté the chopped onions in oil until soft and translucent, then add the vinegar and broth. Pour over the potato slices while still Season with mustard, salt and white pepper and leave to for about 1 hour.

3. Rinse the radishes and cut into thin slices. Mix with the potato salad and season to taste.

4. Season the salmon with salt and pepper, and add a little salt and .a to the beaten eggs. Dip the salmon in the flour, then into the 1 egg, and finally into the breadcrumbs. Repeat - the thicker the batter, the more juicy the salmon.

5. Heat the clarified butter in a pan and sauté the battered salmon over a medium heat on both sides until golden brown.

6. Arrange the salmon on a bed of radish-potato salad and sprinkle hive vinaigrette. Place a decorative chive stalk across the n fillet as a garnish.