Roasted Salmon Rosettes with Lemon Mint Pistachio Salsa and Saffron Potato Pancakes with Soft Boiled Quail Eggs

Peel and boil the potatoes until tender, and mash with the butter, garlic and saffron. Allow to cool.

In a small pan, bring a small amount of water to a gentle boil, then add the quails eggs. Time them exactly, as it's easy to overcook.

Cook them for exactly 1 minute, then remove and place in a bowl of cold water.

Carefully peel and put back into the cold water.

Save the pan - you'll be warming them again once the salmon is cooked.

The salmon needs to be sliced thinly - around 5mm. It's easier when part frozen and with a very sharp knife.
Roll the strips into rosettes and place on a lightly oiled baking tray.

Chop the parsley and mint and place into a small bowl.

Chop or grind the pistachios and toss in on top of herbs.

Smash and finely mince garlic and add into bowl, along with lemon zest and juice. Stir in olive oil and season with salt and pepper.

Preheat oven to 200ºC, drizzle a little olive oil over the salmon and season with salt & pepper.

Roast for ~12 minutes.

Meanwhile, heat some oil in a frying pan and shape the mashed potato into pancakes and fry on a medium/medium high heat for 3 - 4 minutes each side, until nicely browned.

Arrange on the plate.

Reheat the pan until just before it boils, turn off the heat and add the quails eggs.

Heat for exactly 30 seconds and remove.

Place one on top of each potato pancake and slice open to allow the yolk to spill over the pancake.

When the salmon has cooked, use a spatula to remove and plate.

Pour the sauce over the top and serve.