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Salmon, fennel, ricotta cream and rosti stacks main image

www.taste.com.au

Salmon, fennel, ricotta cream and rosti stacks

Recipe from

taste.com.au

clock
40 minutes
Ingredients
∙ Serves 4
Produce
  • 2 tbsp Baby or flat-leaf parsley
  • 1 Fennel, large bulb
  • 1 1/2 Lemons
  • 500 g Potatoes
  • 1 Red onion
Refrigerated
  • 1 Egg
Condiments
  • 30 g Kalamata olives, pitted
Oils & Vinegars
  • 125 ml Olive oil
Dairy
  • 70 g Butter
  • 50 g Parmesan
  • 180 g Ricotta, fresh
Other
  • 4 X 200g pieces salmon, skinless, deboned, cut in half horizontally

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