Ingredients:
Habtan potatoes, peeled and sliced longitudinal
Small tablespoons of fresh lemon juice
Teaspoon salt
550 g salmon fillet, cut into four pieces
5 teaspoons refundable
Small tablespoons melted unsalted butter
How to prepare:
* Put the potatoes in a colander, then add the lemon juice, salt and leave for 10 minutes to become a little soft Tma national Btjvvha paper towels.
* Grease a large vase a little butter and then Cut 4 large pieces of paper and grease the aluminum surface with butter.
* Cut the potatoes into slices in the form of small squares gradually but leave the 4 slices of them two sections horizontally composed 4 rectangles the size of each of them 5 * 9 inches.
* Place each rectangle of potato over a piece of paper and plastic Adhenneh butters.
* Put the salmon slices over rectangles potatoes lengthwise and then top with recoveries, put your right end of the salmon paper and plastic collar-done and then to the bottom of the potatoes gently Click foil paper until potatoes stick to salmon and then pull the paper. Repeat the process on the left side of the paper.
* Put the rest gradually slide over each other, like the formation of mining Hpty potatoes again, then grease a little butter potatoes surface.
* Gently fry the potatoes to the pot Hpty record in advance (step # 2) so that the side that it additional potato slices down.
* Cover the potatoes with paper foil Hpty and Aturkehma in the radiator for 30 minutes until the potatoes sliced cohere together.
* Preheat the grill and grease again buttered potatoes Achuiha then for 5 minutes on both sides or to become crispy and golden brown.
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