Crab and potato rosti with salmon roe
SERVES 6-8 // PREP TIME 30 MINS // COOK 1 HR (PLUS SETTING)
Spring and summer are the seasons for crabs. Whether you use blue swimmer or mud crabs, neither will disappoint with their sweet, delicate flesh.
2 tbsp lemon juice
1 tsp Dijon mustard
60 ml (¼ cup) lemon-infused extra-virgin olive oil, plus extra for drizzling
500 gm cooked blue swimmer or mud crab meat (see note)
100 gm salmon roe Baby red vein sorrel, to garnish
POTATO ROSTI
1.25 kg Desiree potatoes
2 tbsp each finely chopped thyme leaves and chives
2 tbsp plain flour
1 egg, lightly beaten
Grapeseed oil, for shallow-frying
1 Preheat oven to 160°C. Grease and line base and sides of a 20cm x 30cm x 3cm-deep tin with baking paper. For potato rosti, coarsely grate potato and place in a large clean tea towel and squeeze out as much water as possible. Transfer potato to a large bowl and add herbs, flour and egg. Season to taste and stir to combine. Place mixture in prepared tin, and, using an offset spatula or metal spoon, press evenly and firmly into the tin. Bake until cooked through but without colour (40 minutes). Refrigerate to cool (1 hour).
2 Meanwhile, whisk lemon juice, mustard and oil together in a bowl.
This story is from the November 2021 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the November 2021 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
Barossa Valley
We hit the road for a weekend escape, exploring the best regional Australia has to offer. This month we head to the Barossa Valley in South Australia.
Legends of reinvention
As ultra-luxe hotel group Rosewood takes on three benchmark New Zealand lodges, MICHAEL HARDEN gets the read on this next chapter.
EVERYDAY
Easy entertaining, weeknight dinners and suppers to share, all made with speed, without sacrificing flavour.
Australia's most wanted
For love or money, building a wine collection pays dividends. NED GOODWIN reveals the Australian fine wines to put away.
MEET THE MAKER GREG LAMBRECHT
When US-based engineer Greg Lambrecht invented wine preservation system Coravin a decade ago, he changed the way we drink premium wine.
SANDALFORD
Following its recent reboot, this historic WA winery restaurant is ready to wine and dine a new generation of guests, writes MAX VEENHUYZEN.
PITZI
The team behind Fico trot out a chic new pasta bar which makes simplicity something special, writes ALIX DAVIS.
BATHERS' PAVILION RESTAURANT
A new era is dawning at a lower north shore landmark, writes MATTY HIRSCH, with an astute new recruit leading the way
VUE DE MONDE
A Melbourne icon emerges from a makeover refreshed and energised, writes MICHAEL HARDEN.
STEPHANIE ALEXANDER
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet chef, author and original cook's companion, Stephanie Alexander AO.