Cut off any brown unsightly parts of the salmon.Five minutes before you ready to assemble and serve place the rack with the rostis into a 180 degree (350 fahrenheit) preheated oven.Once drained of all oil, place the rostis on a drying rack set on a flat oven proof tray.Once you have mastered the cooking process and you are happy with the seasoning, repeat the above process until you have as many as you need.Taste the first few for seasoning and adjust as required.Transfer the rostis to absorbent kitchen paper for a few minutes.Remove the rosti from the pan and drain of excess oil.Once the sides start to brown, turn rostis over and cook until that side is browned too.Remove the ring and repeat process in another area of the pan.Using the back of a soup spoon press the mixture flat and to the edges of the ring, it should be very thin.Place the ring in the frying pan and add ½ tbsp of the potato mix.Place a large non-stick frying pan over medium high heat.
POTATO MUSH CLIENT REVIEW CRACKED
Add the egg, chopped thyme, and a couple pinches of salt and some cracked pepper.Remove the mix to a large mixing bowl and repeat with the remaining mixture.Fold the tea towel around the mix and wring it out over the sink as hard as you can, (the aim is to remove as much of the water in the potato and onion mix as possible, doing this will help make the finished product crispy).Transfer half the mix to the centre of the tea towel and shape into an oblong shape along the centre of the tea towel.Lay a clean sturdy tea towel out on your work surface.Transfer to a strainer and press out as much liquid as possible.Mix the onion and potato in a large mixing bowl.Shred the onion on the same, if it won’t shred then julienne it as fine as you can with a knife.
POTATO MUSH CLIENT REVIEW MANUAL
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