SMOKED SALMON RöSTI (SERVES 4)
250 g potatoes, peeled
1/4 red onion, finely chopped
Salt and black pepper
2 tbsp. olive oil
1 packet of cream cheese at room temperature
80 g smoked salmon, in thin slices
Dill, finely chopped
1. Preheat the Jet Fryer.
2. Grate the potatoes and place them in a bowl. Add the finely chopped onion, season with salt and
pepper, and stir to combine.
3. Brush oil onto an ovenproof dish that fits in the main Jet Fryer pan, then spoon in the mixture,
using your fingers to press it down gently into an even layer.
4. brush with the olive oil, place the dish on the frying basket and cook for 15-20 minutes until
cooked through and golden brown.
5. Allow to cool for a few minutes. Cut into eight equal-sized portions and use a pastry bag to make
small swirls of cream cheese on the rösti, top with a slice of smoked salmon and garnish with dill.
Note: cured ham can be used instead of smoked salmon.
MUSHROOM BOURGUIGNON (SERVES 3-4)
90 g unsalted butter
1-2 cloves garlic
1/2 bunch fresh parsley with the stems removed
1 shallot, chopped
Salt and black pepper
12-15 mushrooms, washed
Fine or coarse breadcrumbs (optional)
1. Preheat the Jet Fryer.
2. In a food processor, make a purée with the butter, parsley, shallot and garlic. Season with
salt and pepper.
3. Using a small spoon, fill the mushrooms with the mixture and place them on the frying basket
of the Jet Fryer with the filled side facing up.
4. Cook for 10-12 minutes and serve hot.
Note: for a crunchy texture, top the mixture with breadcrumbs.
