Salad Ingredients:

250g Smoked Gemfish

1 med small cucumber, diced

3 small tomatoes, diced

1 tbsp fresh parsley, chopped

1 small red onion

2 tsp capers


4 tbsp Greek yoghurt

2 tsp lemon juice

Salt & pepper, to taste

Rosti Ingredients

1/2 small cauliflower

2 eggs

1 spring onion chopped

2 tbsp parsley

1 garlic clove, crushed

4 tbsp almond flour

2 tbsp olive oil

  • Flake the smoked fish then toss with all the salad ingredients and place in fridge until ready to serve.
  • Place cauliflower florets in the food processor, mix with eggs, spring onion, parsley, garlic and almond flower. Add a pinch of salt and pepper.
  • Heat the oil over a medium heat in a non-stick frypan.
  • Make 2 large balls with the cauliflower mix, place in pan and flatten into a large circle, but take care to keep it thick enough so it doesn’t break apart.
  • Cook for 5 mins on each side or until golden brown.
  • Serve the warm rosti with the salad mix on top and the yoghurt dressing on top of that.
  • Garnish with extra parsley and lemon wedges on the side.

3/60 Marshall Rd, Katikati, BOP 3178, New Zealand | 07 549 1668

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