Herb potato cake served with an apple and a crab salad, drizzled with a honey and lemon vinaigrette.
Pre heat the oven to 180'C.
Toast the pine nuts in the oven for 10 minutes or until golden brown.
Pick through the crab meat and remove any shell or cartilage.
Cut the apples into halves. Cut each half into thin slices and then into thin batons.
Wash and pick the parsley. Roughly chop.
Mix all of the ingredients together, check the seasoning and keep refrigerated.
Peel the potatoes. Place in cold, salted water. Bring to the boil, reduce to a simeer anc ook for 5 minutes. Drain and allow to cool. When cool enough to handle, grate coarsely.
Peel and dice the shallot and garlic. Pick the parsley and chop. Chop the chives. Melt the butter.
Mix all the ingredients together with grated potatoes and shape the mix into potato cakes.
Heat a frying pan and add the oil. Fry the potato cakes on both sides until golden brown and
finish cooking in the oven for 8-10 minutes.
Chop the chives and squeeze the lemon juice.
Mix the honey and lemon juice together. While whisking the lemon mix, slowly pour in the oil until combined well. Add the chives.
Grate the horseradish.
Whisk the egg yolk, lemon juice and mustard together. Slowly add the oil into the egg mix whilst constantly whisking. When you have a thick mayonnaise, add the horseradish.
Place the potato cake in the center of the plate. Place the crab salad on top and finish the plate with the mayonnaise.
«Instead of crab try serving with red mullet. Do not over cook the potato cake, it needs to be crisp on the outside and soft in the middle.»