fish

potato cakes with smoked salmon

servings
2

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.

ingredients

• 330g Desirée potatoes, peeled
• 2 spring onions, finely sliced
• sea salt and fresh ground black pepper
• 1 heaped teaspoon plain flour
• 1 large knob of butter
• 2 eggs, preferably free-range or organic
• 3 slices of good-quality smoked salmon
• 2 heaped teaspoons soured cream
• a bunch of fresh chives, finely chopped

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tried this recipe or a similar one? share your tips...

1. by F1n on Thu 08 Dec 2011 @ 12:33

An irish version of this would be to dip your potato cakes in and and then flour before cooking on a griddle pan over a low heat.

2. by Liz on Sat 05 Nov 2011 @ 16:46

I think the potato part of the recipe is too complicated. Why not just make it the way one makes latkes for Hannukah: Take RAW russet potatoes. Peel them, grate them with a cheese grater, stick them in some cheesecloth and squeeze, squeeze, squeeze out all the liquid you can. Mix in one beaten egg, and maybe about half a cup of matzoh meal (I think you could use flour too, maybe a little less), and whatever you want for flaovr (green onions, salt, pepper, etc.) Heat oil in a frying pan, about 1/4 inch deep. When a small amount of the potato mixture sizzles and starts to brown when dropped in the pan, the oil is ready. Take spoonfuls of the mixture and drop them into the pan. Flatten them with the back of a spoon, and fry them until they are golden brown (flip them over once--each side is maybe 2 or 3 minutes once the oil is well heated-up). Set them on a piece of kitchen towel to absorb the excess oil. Just my humble opinion, since these potato cakes look like my latkes!

3. by Charlotte on Mon 15 Aug 2011 @ 11:36

I think you'll have cooked the potatoes for too long. Cook them until just cooked, not over cooked. The potatoes still need quite a bit of firmness so they don't turn into mashed potato cakes! Hope that helps. C

4. by rani on Mon 04 Jul 2011 @ 00:41

i just made this dish, I did everything exactly like the recipe said, and when it was time to fry the potato, it just didn't hold. The side which was touching the pan browned, but it was just basically mush. I placed the rest of the potatoes in the oven, hopefully it cooks well that way, otherwise dinner is ruined:( what did i do wrong?

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