Yukon Coho Rosti
October 22nd, 2020A Crave-Worthy and Crunchy Salmon-Potato Skillet Meal
Yukon Coho Rosti
By Wild Alaskan Company
Prep time
25 minutes
Cook Time
10 minutes
Total time
35 minutes
Yield
4 servings
Ingredients
- 4-5 yukon gold potatoes
- 2-3 white sweet potatoes
- 2-3 tablespoon olive oil, ghee or butter
- 1 small onion, finely diced
- 1 coho fillet, oven-roasted and flaked (any wild-caught fish would work well!)
- Bunch fresh dill, chopped
- Handful fresh chives, chopped
- 2 tablespoons flour
- 1/3 cup Parmigiano cheese, finely grated
Instructions
1. Boil potatoes in a large saucepan for 15 minutes until only just tender. Drain and allow to cool.
2. Peel and grate boiled potatoes coarsely.
3. Meanwhile, heat 1 tablespoon oil in a small frying pan and fry the onion for 3-4 minutes until golden. Mix with the coho salmon, herbs, grated potatoes and flour. Season generously to taste.
4. Mold into about 8 fish cakes, press the Parmigiano Reggiano onto both sides of the fishcakes and chill until needed — or make right away.
5. To cook, heat the remaining oil in a frying pan and fry the fish cakes in two batches for about 2-3 minutes on each side until golden.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
