rain. Allow to cool slightly and cut into large cubes.
Boil or steam the potatoes and beans, separately, until just tender.
Place potatoes in a saucepan and cover with cold water. Bring to a boil and cook for 8 mins, or until tender. Drain. Let cool completely then toss with mayonnaise, pickles, capers and lemon zest. Season.
Arrange tortillas on a clean work surface. Top with lettuce, potato salad, salmon and cucumber. Roll up tightly to enclose then cut in half. Serve with lemon wedges.
Boil the potatoes until just tender. When potatoes are just tender add the snowpeas to saucepan and cook for just 1 minute and immediatley drain under cold running water. Allow to mix to cool.
Halve the potatoes and arrange in a serving bowl with snowpeas, salmon and capsicum .
Combine yoghurt, lemon juice, rind and poppy seeds, season to taste and drizzle over salad.
Garnish with spring onions.
on-Stick), add half the potato slices in a pile in
o a boil. Add potatoes and cook until tender but still
onstick spray.
Separate salmon into chunks and set aside.
Cook
read, butter, parsley, lemon zest and garlic in a food processor
ggs in a saucepan and cover with cold water
tter into very small pieces and place in the refrigerator
ine, vinegar, sugar, bay leaf, and peppercorns into a large Dutch
d onions with the parsley and ginger and set aside. Mix the
br>Place salmon in a baking dish and pour over
Place potato in a large saucepan of
alsa, mix cucumber, radishes, shallots and chopped dill with lemon juice
igh heat. Saute the leek and bacon for 3-4 mins
To make the salsa, mix oil and lemon juice and season, adding a pinch of sugar to taste. Toss with cucumber, shallots, radishes and chopped dill.
For the rosti, mix grated potatoes with eggs and oats and season, adding a little sugar if desired. Divide into 1 tbsp portions and shape into flat patties. Fry in batches for about 3-4 mins per side. Remove from pan and keep warm.
Serve smoked salmon with potato rosti. Drizzle with sour cream and garnish with salsa and and dill.
go through the whole recipe here, but you can
Place fish, coriander, garlic, ginger, sugar, lemon rind and curry paste in bowl. Mix well.
Stir through pineapple, egg and potato.
Mould into cakes and refrigerate until firm.
Heat oil in pan and fry until golden brown.
Serve with salad and sweet chilli sauce.
For the herb dressing, whisk olive oil, lemon juice, parsley and chopped basil in a medium bowl. Season.
Place potatoes in a steamer over a saucepan of boiling water and cook, covered, for 8-10 mins, until tender. Place in a large bowl with 1/4 cup of the herb dressing and toss to coat. Set aside to cool.
Add tomatoes, green onions, sugar snap peas, celery, basil leaves and remaining herb dressing. Toss to combine. Season and gently stir in salmon.
To serve, line a platter with lettuce leaves and top with salad.