Hash browns with smoked salmon and lemon mayonnaise
2 medium, cut into ribbons
Fresh lemon rind
1 tsp, finely grated
1 small, thinly sliced into rings
Apple cider vinegar
60 ml, (1/4 cup)
Light whole egg mayonnaise
Baby capers, rinsed, drained
1 tbs, finely chopped
3 medium, (3 x 170g)
Grated parmesan cheese
200 g, torn
1 medium, cut into wedges to serve
- Combine onion and vinegar in a medium bowl. Season with salt. Cover and set aside for 20 minutes. Combine mayonnaise, rind, juice and capers in a small bowl. Season with salt and pepper.
- Grate potatoes and place in a colander. Using your hands, squeeze as much moisture as possible from potatoes. Transfer to a bowl. Add parmesan and flour. Season with salt and pepper and stir until combined. Form mixture into 8 patties and place on a plate.
- Heat 1 teaspoon oil in a large non-stick frying pan over medium-high heat. Cook half the patties for 3–4 minutes each side or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining oil and patties.
- Drain onion mixture and discard liquid. Top patties with salmon, lemon mayonnaise and onion rings. Serve with cucumber and lemon wedges.