Ingredients
213 g canned alaska salmon (pink or red)
450 g cold mashed potato
350 g raw potato cut into very thin chip, s
2 tbsp melted butter or- vegetable oil
75 g cheddar cheese, grated
Directions
Pre-heat oven to 190C, 375 F, Gas mark 5.
Drain the can of salmon and break the fish into large chunks. Set
aside.
Mix together the two types of potato. Put the butter or oil into a
baking dish and heat in the oven until hot. Pile the potato mixture
into the dish, pressing it into a round cake with the back of a spoon
and dribbling a little of the hot fat over the top of the cake.
Return to the oven and bake for 45 minutes.
Arrange the salmon over the cooked potato cake. Sprinkle the cheese
over this and return to the oven for a further 15 minutes.
Serve with peas, sweetcorn or tomatoes.
Serves 4. Approx. 420 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master
compatible recipe format courtesy of Karen Mintzias
Servings: 4 servings
Salmon Rosti Recipe brought to you by Recipe Ideas
Categories: Fish; Salmon; Seafood
The History of Recipes
Written recipes as an idea can be observed back into the distant past, in fact as far into history as pharonic Egypt, and quite possibly further than that. However, in the main part, these early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to food historians are some ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Closer to modern times, there are a couple of recipe books which appeared in the fourteenth century : a book called `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, they are nothing to do with the indian food that is popular today, but instead accounts of the types of food cooked for the upper classes of those days. During the succeeding few centuries, the wealthy families of Wesstern Europe competed to serve the most exotic meals, and consequentially the best cooks and their collection of recipes increased in prestige. Nevertheless, it was during the 1800s that haute cuisine and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and publishing recipes of the day. By the time we get to the twentieth century, recipe publications are highly popular mostly as a result of better eduction, more leisure time and a general increase in wealth. Like it or not, the introduction of TV brought us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Salmon Rosti recipe.
