Potato and Parmesan Crisps with Salmon and Aioli
With Judith Cullen
Time: 20 minutes
Cost: $10-$15
Serves: 2
Ingredients:
500 grams agria potatoes
1/2 cup grated parmesan cheese
2-4 tablespoons olive oil
Sea salt and freshly ground black pepper
1 small bottle of Manuka Smoke concentrate
2 pieces fresh salmon fillet
Garlic aioli
Fresh rocket leaves
Method:
Using a mandolin or sharp knife slice the potatoes very thinly.
In a bowl combine the sliced potatoes, parmesan, olive oil and seasoning.
Place piles of potato on a lined baking tray, layering the potato in circles to make a flat disc shape. Bake at 200C for 10 - 15 minutes until crisp and golden.
Brush the salmon fillets with rice bran oil. Season with salt and freshly ground black pepper. Spray Salmon with the Manuka Smoke Concentrate.
Pan fry in a hot pan until the skin is crispy. Transfer to an oven and grill for 1-2 minutes until golden and just cooked through.
Serve on top of potato crisp - add a spoonful of garlic aioli and a handful of fresh rocket tossed in extra virgin olive oil.
