Chef Recipe

Step by step

• Method 1: In the oven

1. Preheat the over at 200ºC and spread the frozen potato pancakes in one layer (not stacked), in an oven tray covered with baking paper.
2. Cook in the oven for 15 minutes or until they’re golden brown and crunchy.
3. It’s recommended to turn them over half-way through cooking to make sure they’re cooked evenly.

• Method 2: In a pan

1. For a more traditional finish and if you prefer more control in the golden brown.
2. Heat a pan with a bit of oil (or butter and oil) at medium heat.
3. Put the frozen pancakes in the pan.
4. Smoothly fry for 5-7 minutes each side, until they’re golden brown and crunchy.

• Method 3: In an Air Fryer​​​​​​​

1. Preheat the Air Fryer at 200ºC.
2. Put the pancakes in the basket and make sure they’re not stacked.
3. Cook for 10 minutes and turn them over half-way through cooking, to get a crunchy and uniform texture.

The purpose in the 3 methods is getting a crunchy texture on the outside and soft on the inside.

• Finish and presentation:​​​​​​​

1. Put the frozen salmon fillet in a tray or plate and cook it in the oven at 170ªC for 9-10 minutes.
2. Add the lemon and dill sauce in a small pot and heat in low heat without letting it boil.
3. Put in a plate a base of potato pancakes, and on them, the roasted salmon fillet.
4. Add the lemon and dill sauce to taste and decorate the plate with a bit of fresh dill.