1x Fennel bulb (thinly sliced) best using a mandolin
Hand full cherry tomatoes
2 x shredded carrots
1x peeled and shredded russet potato
1x red pepper, diced
1x shallot, diced
Bunch of kale (chopped finely
1/2 cup of flour
1 lemon for zest and juice
1/2 TBS White wine vinegar
1/2 cup of plain organic yogurt
Salt and pepper
Step 1: Season a chunk of salmon with salt and pepper and steam till cooked (you can always bake it instead). Once cooked, set a side and remove the skin. Alternatively, you can use 2 cans of canned salmon.
Step 2: Sautee the thinly sliced fennel and cherry tomatoes in olive oil, vinegar and a tad of butter with salt and pepper. Cook for roughly 20 min on low or until soft and wilted. Try not to brown!
While the fennel is cooking.
Step 3: Sautee, peppers, shallots and 1/2 of the chopped kale in olive oil salt and pepper until soft.
Step 4: Mix together the shredded potato, other half of the chopped kale and carrots, 1 egg and 1/4 cup of flour salt and pepper and mix well. Heat a pan add some grape seed oil and place 3 pancake size potato galette's in the pan and sear on either side. Place them in the oven, in the pan you seared them in, and cook for 15-20 min.
Meanwhile, mix together, cooked salmon, lemon zest, sautéed kale, peppers and shallots, salt and pepper, 1/4 cup of flour, chopped dill and one egg. Mix well. Once mixed, form (metal forms are available at most kitchen stores) into round large pancake size and sear in a hot pan with grape seed oil. Sear on each side (60 seconds) and place in the over for 10 minutes. (remember, all ingredients are cooked so this is to heat the entire salmon cake)
While they are cooking. Mix together, yogurt, dill, salt and lemon juice and set aside.
Place galette down first, place salmon cake on next, top with sautéed fennel and tomatoes and finish with dill yogurt.