{"id":1116,"date":"2025-10-11T17:39:49","date_gmt":"2025-10-11T16:39:49","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=1116"},"modified":"2025-10-11T17:39:49","modified_gmt":"2025-10-11T16:39:49","slug":"poached-salmon-with-sweet-potato-rosti-and-salsa","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/1116","title":{"rendered":"Poached Salmon with Sweet Potato Rosti and Salsa"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>Poached salmon with sweet potato rosti and salsa &#8211; Simon Rimmer, Sunday Brunch<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 x 150g salmon fillets<\/li>\n\n\n\n<li>Aprox. 400ml fish stock<\/li>\n\n\n\n<li>Peel of 1 lemon<\/li>\n\n\n\n<li>1 bay leaf<\/li>\n\n\n\n<li>12 black pepper corns<\/li>\n<\/ul>\n\n\n\n<p>Rosti:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 peeled, grated, sweet potatoes<\/li>\n\n\n\n<li>1 teaspoon salt<\/li>\n\n\n\n<li>1 teaspoon ground ginger<\/li>\n\n\n\n<li>50g flour<\/li>\n<\/ul>\n\n\n\n<p>Salsa:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 chopped avocados<\/li>\n\n\n\n<li>Tin black beans, drained<\/li>\n\n\n\n<li>2 chopped plum tomatoes<\/li>\n\n\n\n<li>Half chopped cucumber<\/li>\n\n\n\n<li>1 tablespoon chopped dill<\/li>\n\n\n\n<li>100ml extra virgin olive oil<\/li>\n\n\n\n<li>1 tablespoon zaatar<\/li>\n\n\n\n<li>1 pear, peeled and chopped<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<p>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.<\/p>\n\n\n\n<p> Rosti: Mix all together, mould into 4 rostis &#8211; fry 4 minutes each side; drain.<\/p>\n\n\n\n<p>Salsa: Mix it all together<\/p>\n\n\n\n<p>Serve rosti, fish and salsa, garnish with lime wedges and sour cream.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Poached salmon with sweet potato rosti and salsa &#8211; Simon Rimmer, Sunday Brunch<\/p>\n","protected":false},"author":2,"featured_media":1117,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[11,49,194,167],"class_list":["post-1116","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-main","tag-salmon","tag-salsa","tag-sweet-potato"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=1116"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1116\/revisions"}],"predecessor-version":[{"id":1118,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1116\/revisions\/1118"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/1117"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=1116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=1116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=1116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}