Poached Salmon with Sweet Potato Rosti and Salsa

Poached salmon with sweet potato rosti and salsa – Simon Rimmer, Sunday Brunch

Ingredients

• 4 x 150g salmon fillets
• Aprox. 400ml fish stock
• Peel of 1 lemon
• 1 bay leaf
• 12 black pepper corns

Rosti:

• 2 peeled, grated, sweet potatoes
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 50g flour

Salsa:

• 2 chopped avocados
• Tin black beans, drained
• 2 chopped plum tomatoes
• Half chopped cucumber
• 1 tablespoon chopped dill
• 100ml extra virgin olive oil
• 1 tablespoon zaatar
• 1 pear, peeled and chopped

Method

Fish: put the fish in a single layer dish, add the rest (enough stock to just cover the fish) and bring to a simmer. Leave to cool.

Rosti: Mix all together, mould into 4 rostis – fry 4 minutes each side; drain.

Salsa: Mix it all together

Serve rosti, fish and salsa, garnish with lime wedges and sour cream.