With
all this talk of green this and carbon footprint that – I have
no idea how to trace my carbon footprint- I have decided it is
high time I became more green – or weirdie beardy aware. So I
have bought 3 Women’s Institute reusable bags which are also fully
compostable at the end of their life which I use every time I
shop – and as you know dear readers I don’t go to the big supermarkets
only local shops – and now that I have also reached a certain
age, candle light is much more flattering as well as being very
green!
Smoked Salmon and Potato Rosti
Serves 4
300g smoked salmon
2-3 med potatoes
1 tbsp butter
Pepper
Sour cream or crème fraiche to serve
Serve with asparagus when in season
Can add chives or dill to mix – 1 tbsp of finely chopped herbs
1 organic lemon
Pre heat the oven to 190c
Peel the potatoes and grate the potatoes with a coarse grater
and soak in ice cold water for 5- 10 minutes.
Shred the smoked salmon. Using a fine grater great the lemon
zest over the salmon and add a squeeze of juice and a grind
of black pepper. Set aside.
Drain the potatoes and squeeze out all excess water. If necessary
wrap the potato in a towel and squeeze. Mix the grated potato
with the smoked salmon and season with more black pepper and
herbs if you are using them.
Heat the butter in a large shallow frying pan until it is foaming
and either make small individual rosti’s or one large one. (to
serve at large rosti cut it into triangles.) Press the mix into
the pan to form a round flat “cake” and cook for about 5-8 minutes
on each side or until it is golden brown and the potatoes are
cooked. Finish it off in the oven for another 5- 8 minutes.
Serve warm with a dollop or sour cream and more black pepper
and blanched asparagus.
Tip:
Go to www.wearewhatwedo.org
and register to keep your green promises to yourself and the
planet.
This article by Amy Willcock appears in The
Shooting Gazette May 2007, and is reproduced here with permission.
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