Ingredients
For the boxty
1 cup raw potato grated (and pressed to remove excess water)
1 cup mashed potato
1 cup all-purpose flour
2 tsp baking powder
2 eggs lightly beaten
1/4 cup milk
For the salmon
1-1/2 pounds (750g) of MSC-certified or ASC-certified salmon fillets salt and freshly ground black pepper
½ cup sake or white wine
½ cup water
2-3 spring onions (whites and greens)
4 sprigs of fresh dill
Preparation
Starting with the boxty, add squeeze-dried grated potatoes to the rest of the ingredients, and mix to make a batter, smooth. Then in a heavy skillet, add butter, and the batter to fry into a thin, wide pancake, cooking until brown on both sides. Keep warm in a 200ºF oven until ready to serve.
Sprinkle salmon with salt. Put the sake, water, dill, and onions in a pan, bring to a simmer on medium heat. Place salmon, skin-side down on the pan. Cover. Cook 5 to 10 minutes, depending on the thickness of salmon. Serve on top of boxty, sprinkled with fresh-ground black pepper and a slice of lemon, if you wish.
Now that you’re ready to cook, visit oceansfortomorrow.ca for more easy and tasty recipes.
