Hot Smoked Salmon with Vanilla Scented Scallops on Potato Rosti with Salsa Verde

Start this recipe the day before you plan to serve it.

Hot Smoked Salmon with Vanilla Scented Scallops on Potato Rosti with Salsa Verde
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Ingredients

  • 4 x 200g Regal Wood Roast salmon portions
  • 1 vanilla pod
  • 3 Tbsp grapeseed oil
  • 8 large Nelson scallops
  • 8 medium waxy potatoes with skin on
  • Butter
  • Steam asparagus (optional)

Salsa Verde

  • 20 capers
  • 1/2 onion
  • 1 handful parsley
  • 1 handful coriander
  • 1 handful chives
  • 1 handful chevil
  • 1/4 cup extra virigin olive oil
  • Flakey sea salt and fresh cracked pepper, to taste

Method

  1. Make salsa a day in advance to ensure total infusion. Finely chop capers, finely slice onion and roughly chop all the herbs. Mix capers, onion and herbs with olive oil, pepper and salt to refrigerate overnight. Bring to room temperature to serve.
  2. Deseed vanilla pod and mix seeds with grapeseed oil. Clean scallops and add to the vanilla oil, turning them to coat. Add vanilla pods and refrigerate overnight.
  3. Boil washed whole potatoes in well salted water until half cooked. Remove from water and refrigerate immediately. Leave overnight to cool well. Remove skin then grate potatoes in bowl. Season with salt and pepper. In a non stick ovenproof frying pan melt a little butter and add grated potato cake, pushing down firmly to make a potato cake. Let rosti cook slowly for about 7mins until golden brown, then turn over and cook the other side until golden. Transfer to a preheated oven at 180*C and cook for further 15mins. Leave to set then cut into quarters.
  4. Cook salmon skin side down for 5mins on a low heat turn over and cook for another 5mins. Take off heat and remove skin. In the same pan, sear scallops until nice and caramelised on both sides, being sure not to over cook them - they should be served medium rare.
  5. With each item hot place a piece of potato rosti on each serving pate, then top with salmon and scallops. When in season, steamed asparagus can be placed in the rosti before adding the salmon. Add a good spoonful of salsa verde. If desired serve with fresh limes and your choice of garnish.
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