Salmon on potato onion rosti with mint aïoli

Potato and onion rosti makes a splendid base for distinct toppings. This recipe uses a mustard-grilled salmon and a rich garlic mayonnaise flavored with mint. A quick, smart supper for 2.

Salmon on potato onion rosti with mint aïoli
Salmon on potato onion rosti with mint aïoli


  • potato 1, grated
  • red onion 1 small, grated
  • flour 1 tbsp
  • olive oil
  • Dijon mustard 1 tsp
  • salmon 1 large fillet
  • watercress to serve


  • egg yolk 1, at room temperature
  • garlic ½ clove, crushed
  • Dijon mustard 1 tsp
  • vegetable oil 100ml
  • lemon ½, juiced
  • a mint small handful, chopped


  • STEP 1 Make the aïoli by mixing the egg yolk, garlic, mustard, and seasoning. Slowly whisk in the oil until it’s a thick sauce. Add lemon juice and mint.
  • STEP 2 Squeeze the excess liquid from the grated potato, then mix the potato, onion, and flour. Season and form into two rostis, then fry in a little oil for 5 minutes on each side. Keep warm.
  • STEP 3 Brush the mustard over the salmon. Season and grill for 5 minutes. Break it into pieces and serve with the rosti, watercress, and aïoli.
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