- 180g (3/4 cup) fresh ricotta
- 1 1/2 lemons, juiced
- 125ml (1/2 cup) olive oil
- 500g (about 2) washed potatoes
- 50g parmesan, finely grated
- 1 egg, lightly beaten
- 70g butter
- 1 large bulb fennel, trimmed, halved, thinly sliced
- 1 red onion, thinly sliced
- 30g pitted kalamata olives, chopped
- 2 tablespoons baby or flat-leaf parsley
- 4 x 200g pieces salmon, skinless, deboned, cut in half horizontally
- To make ricotta cream, process ricotta, the juice of 1 lemon and 1 tablespoon each oil and water in a food processor until smooth. Season with salt and pepper. Transfer to a bowl and chill until needed.
- To make rösti, preheat oven to 170C. Wash potatoes under running water, then coarsely grate with skins into a bowl. Tightly squeeze handfuls of potato to remove excess moisture, then place in a separate bowl. Add parmesan, egg and 1/2 teaspoon salt. Toss well to combine.
- Heat 2 tablespoons oil in a large, non-stick frying pan over medium heat. Place one-quarter of potato mixture in pan, flatten to a 10cm round, then repeat with remaining mixture to make 4 rösti. Cook for 5 minutes, add 20g butter to pan, turn over rösti and cook for a further 5 minutes or until golden on both sides and cooked. Transfer to an oven tray and keep warm in oven. Reserve the pan.
- Heat 2 tablespoons oil in reserved pan over medium heat, add fennel and onion, and cook, stirring, for 5 minutes or until soft. Transfer to a bowl, add olives and parsley, and season. Wipe pan clean with paper towel and reserve.
- Brush salmon with the remaining 1 tablespoon oil and season. Heat reserved pan over high heat and cook salmon, in 2 batches, for 1 minute each side for medium-rare or until cooked to your liking. Transfer the salmon to a plate. Return pan to heat, melt remaining 50g butter, then stir in the remaining lemon juice. Season.
- Divide rösti among plates, spread with ricotta cream and top with 2 pieces of salmon and the fennel mixture. Drizzle lemon sauce around stacks to serve.