Potato cakes with smoked salmon

Smoked Salmon and Potato Cakes

Serves 2

  • 330 g Desirée potatoes, peeled

  • 2 spring onions, finely sliced

  • sea salt

  • freshly ground black pepper

  • 1 heaped tablespoon plain flour

  • 1 small knob butter

  • 2 free-range eggs

  • 3 slices good-quality smoked salmon, from sustainable sources, ask your fishmonger

  • 2 heaped teaspoons soured cream

  • 1 bunch fresh chives, finely chopped

Boil the potatoes in salted water until just cooked. Drain well and, when cool enough to handle, grate on the coarse side of a cheese grater into a mixing bowl. Add the spring onions, seasoning, flour and half the butter and mix well. Divide into 4 equal balls and pat into flat rounds. Leave covered in the fridge overnight if you can.



Heat a non-stick frying pan over a moderate heat and add the rest of the butter. Gently fry the potato cakes, 2 at a time, for 2 to 3 minutes each side until light brown and heated through. Keep warm.



Meanwhile, soft boil the eggs for 4 minutes – this recipe works best with runny yolks. Arrange a couple of potato cakes on each plate and top with smoked salmon. Shell the eggs and place on top. Spoon soured cream over the eggs and sprinkle over the chives. Season well.

Nutritional Information

Potato cakes with smoked salmon

Perfect for a lazy brunch

More Mother\'s day recipes >
0 foodies cooked this
These crispy, grated potato cakes are an absolute dream topped with the soft-boiled eggs
Serves 2
40m (plus chilling time)
Super easy
Method



Boil the potatoes in salted water until just cooked. Drain well and, when cool enough to handle, grate on the coarse side of a cheese grater into a mixing bowl. Add the spring onions, seasoning, flour and half the butter and mix well. Divide into 4 equal balls and pat into flat rounds. Leave covered in the fridge overnight if you can.

Heat a non-stick frying pan over a moderate heat and add the rest of the butter. Gently fry the potato cakes, 2 at a time, for 2 to 3 minutes each side until light brown and heated through. Keep warm.

Meanwhile, soft boil the eggs for 4 minutes – this recipe works best with runny yolks. Arrange a couple of potato cakes on each plate and top with smoked salmon. Shell the eggs and place on top. Spoon soured cream over the eggs and sprinkle over the chives. Season well.

Nutritional Information Amount per serving:
  • Calories 342 17%
  • Carbs 29.1g 13%
  • Sugar 1.8g 2%
  • Fat 16.3g 23%
  • Saturates 7.5g 38%
  • Protein 17.9g 40%
Of an adult woman's guideline daily amount

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus