Name: Crab and potato rosti with salmon roe
Cook time: 60 min
Total time: 60 min
Yield: 6 - 8
Ingredients: 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

Spring and summer are the seasons for crabs. Whether you use blue swimmer or mud crabs, neither will disappoint with their sweet, delicate flesh.

Ingredients

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

Method

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.

3.Remove rosti from pan and trim edges straight. Cut potato rosti into four lengthways, then cut each length into 7 almost-square pieces (3.5cm x 4.5cm). Makes 28. Heat a frying pan filled with 2cm oil over high heat to 180°C. Shallow-fry rosti, in batches, turning occasionally until deep golden (2-3 minutes.) Drain on paper towel and keep warm.

4.To serve, add crab meat to lemon dressing, season to taste and toss to combine. Place rostis on a large platter, top with dressed crab meat, roe and red vein sorrel leaves.