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
Dressing:
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
Directions
- 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.