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Smoked Salmon Rosti -- e-w

Source of Recipe

Star Tribune - Mpls/St. Paul
Smoked Salmon Rosti
Serves 8.

� 2 lb. potatoes, peeled and left whole
� 2 tbsp. minced fresh parsley
� Salt, freshly ground pepper
� 8 oz. oak-smoked Irish salmon, cut into thin strips
� 1 tbsp. fresh lemon juice
� Olive oil cooking spray
� Mixed salad greens, optional
� Cherry tomatoes, optional
� Sliced cucumbers, optional
� Bottled vinaigrette dressing, optional

Cook potatoes in boiling salted water 10 to 12 minutes until partially cooked but still firm. Drain and cool. With box grater, grate potatoes into large bowl. Stir in parsley, salt and pepper to taste. Toss salmon with lemon juice and mix with the potatoes.

Spray large nonstick skillet with olive oil cooking spray. Heat pan over low heat. Press salmon mixture into pan, then weigh mixture down with a plate that fits snugly into the skillet. Cook about 20 minutes until bottom is browned and mixture comes together to form a large potato cake. Run rubber spatula around sides of skillet to loosen, then invert potato cake onto plate.

To serve, cut Rosti into 8 wedges and serve as a side dish or with some salad greens, tomatoes and cucumber slices drizzled with vinaigrette dressing as a first course.

One serving equals: Calories 124 �Carbohydrates 21 g �Protein 7 g �Fat 2 g �Cholesterol 7 mg �Sodium 228 mg �Dietary fiber 2 g ++++ Exchanges: 1 1/2 bread/ starch � 1/2 lean-fat meat +++WWP: 2