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Manuka & hazelnut crusted Aoraki Salmon

This recipe was kindly donated by Stephan's Restaurant & Country Cafe.

Manuka & hazelnut crusted Aoraki Salmon with potato cakes,
wilted silverbeet & chive sour cream

Ingredients:
4 fresh salmon fillets, skin on-bone out; about 180 gm each
Salt & pepper
2 tbsp liquid Manuka honey
1 cup roasted hazelnuts, coarsely grated or chopped
Cooking oil

Potato cakes:
1 kg floury potatoes, peeled & diced
1 bulb garlic
2 tbsp good quality olive oil
4 egg yolks
Salt & pepper
Nutmeg
20 gm butter

Wilted silverbeet:
1 small to medium sized silverbeet
20 gm butter

Chive sour cream:
1 cup sour cream
Juice of 1 lemon
1 heaped tbsp chives, finely sliced
1 tsp cardamom
1 pinch cayenne pepper
Salt

4 tbsp salmon ‘caviar’

Method:
Cut the whole garlic bulb in half so that the cloves are exposed. Place the two halves on a small baking dish, sprinkle the open side with olive oil, cover with tin foil and roast in a hot oven until soft. Squeeze the cloves out of the skin and finely chop. Bring the potatoes in a pot with cold water and salt to the boil; reduce the heat and simmer until they are cooked but not too soft. Drain, and return them to the pot. Mix in the egg yolks, garlic and olive oil, season with salt pepper and nutmeg. Spread the potato mixture onto a flat tray lined with plastic film, allow to cool.

Cut the salmon fillets in half, season the flesh side, brush with honey and dip into the hazelnuts; set aside.
Trim and wash the silverbeet leaves and dry on paper towel.
For the sour cream; mix all ingredients and season with salt.
Using a round cutter of about 70mm ?; cut circles out of the potato mixture and fry in the heated butter.
Heat the oil in a fry pan and cook the salmon with the crust side first. When golden brown, turn over and fry the skin side.
Heat the butter in a fry pan and quickly toss the silverbeet leaves until they are cooked but still crunchy. Season with salt and pepper.
Arrange the potato cakes on plates; place the silverbeet on top and then the salmon.
Garnish with the sour cream and salmon caviar.

Makes four portions.
Stephan's Restaurant & Country Cafe
Stephan's Restaurant, situated on the Kapiti Coast is a popular landmark which offers a delectable and affordable lunch and dinner menu, prepared by re-known Chef Stephan Baumberger and his team. Their menu is a tantalising selection of European Cuisine using New Zealand's finest fresh produce.
Stephan's Restaurant & Country Cafe
Main Highway, Manakau, RD3, Levin 5500.
Ph: 06 362 6520 Fx: 06 362 6733
www.stephans.co.nz

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featured product
All Salmon products, PORTION
Salmon portions (200g) brined and drizzled with rum and golden syrup then roasted with oak wood smoke. For food service accounts; packaged individually or set number per pack upon request.

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