Cortar las patatas con salmón

Ingredientes:

800 g  potatoes

1⁄3 cup olive oil (80ml)

2 tablespoons plain flour

3 teaspoons sea salt (flakes)

1 1⁄2 tablespoons peppercorns (cracked mixed)

4 (160 g) salmon fillets (skin on)

1⁄4 cup white balsamic vinegar (60ml)

1 small red onion (cut into thin wedges)

1 bunch chives (cut into 4cm lengths)

2 tablespoons dill (roughly chopped)

Lime Mayonnaise

1⁄4 cup mayonnaise (75 grams whole egg)

1 lime (finely grated rind or zest of)

1⁄2lime (juice of, use 1/2 of the lime you zest)

  DIRECTIONS:

Preheat oven to 220C or 200C fan forced.

Cook potatoes in boiling water for 15 to 20 minutes until just cooked and drain and cool for 5 minutes.

Using a fork, gently flatten potatoes and place in a roasting pan and drizzle with 2 tablespoon of oil and season with salt and bake for 15 to 20 minutes until crisp.

Combines the mayonnaise ingredients and season with salt and pepper to taste.

Combine flour, sea salt and cracked pepper and dust the flesh sides of the salmon in the flour mixture.

Spray a non stick frying pan with oil and heat on high and cook salmon skin side down for 2 to 3 minutes or until crisp and then turn and cook for 2 to 3 minutes for medium or until cooked to your liking.

Whisk vinegar and remaining olive oil and add warm potatoes, onions and herbs and season with salt and pepper.

Place smashed potatoes on serving plates and top with salmon and serve with lime mayonnaise