Serves 6, prep time 25 minutes, cooking time 45-50 minutes
INGREDIENTS
FOR THE GRATIN
1 large potato
150g grated mozzarella
1 tsp of mixed herbs
1 free-range egg, beaten
50g grated Parmesan
Salt & pepper
Micro greens to serve
FOR THE FILLING
1 tbsp of olive oil
4 salmon fillets
2 tsp of dried dill
3 tbsp of cream cheese
1 tsp of cayenne pepper
15 caper berries
Salt & pepper
METHOD
Preheat the oven to 180ºC. Grease and line a 35 x 25cm baking sheet.
Using a mandolin thinly slice the potato, rinse, drain then dry on some paper towel.
Line the baking sheet with half the mozzarella.
Next, layer the potato on the baking sheet, overlapping each slice.
Top with the remainder of the mozzarella, mixed herbs, then bake for 30 minutes.
For the filling; Heat the oil in a shallow pan, add the salmon fillets.
Add 1 tsp of dill, cayenne pepper and season.
Cook for 3-4 minutes on each side, then remove from the heat.
Place on some kitchen towel to cool and soak up any excess oil.
When cooled, place the salmon in a mixing bowl with the cream cheese, dill, cayenne pepper and capers.
Gently combine the ingredients, breaking the fillets into chunks.
To prepare the roll; remove the potato from the oven and leave to cool, long enough so that you can handle it.
Lift the paper to loosen the potato. Spread over the salmon mixture and even out.
From the one end, lift the baking parchment and begin to roll the potato, making sure the roll is tight but the filling remains inside.
Place the roll in the centre of the tray, brush with egg, top with parmesan, dust with cayenne pepper, then bake for 20 minutes, until golden.
Remove from the oven, place on a serving board, top with micro green slice and serve.
