Instructions: Peel and dice the potatoes into 1/2 inch squares. Cut the salmon into same sized pieces. Saute the potatoes in a little oil with the chopped onion and garlic until soft and cool.

Combine the potatoes, salmon, egg, chopped dill, breadcrumbs, salt and pepper and mix well.

Place the mixture into 4 rings pressing down well to make a little cake.

Cook at 200C for about 10 minutes until cooked.

Make the salad dressing - place the chopped garlic and white wine in a pan and put on to boil for about 5 minutes.

Place the wine and garlic in a food processor with the parmesan, yolks, mustard, anchovy and 1tsp of white wine vinegar.

While mixing, slowly add the olive oil to make the mixture a mayonnaise consistency. Season and leave to one side.

Cut the bread slice into crouton sized pieces and saute in a pan with olive oil until golden brown.

Cut and wash the cos lettuce into 1 inch pieces and drain.

Mix with the dressing, season and place on a plate with parmesan shavings.

Place the hash browns on the top.

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