Smoked Salmon on Potato Cakes

bord bia smo sal on pot cakes

Very good, easy to prepare starter, potato cakes can be made ahead and reheated

 Serves 6

Ingredients

  • 450g cooked, mashed potatoes
  • 75g flour
  • 2 eggs, beaten
  • 2 tablesp. scallions, finely chopped
  • Salt, pepper and nutmeg
  • 50g butter, melted
  • 125 ml soured cream
  • 1 tablesp. dill, chopped
  • Salt and black pepper

To Cook

Mix the potato, flour, eggs, scallions, salt, pepper, nutmeg and half the butter. Mix well together and shape into 12 small potato cakes. Heat the remaining butter in a non-stick pan and then cook the potato cakes until browned on each side. The cakes can be served immediately or kept overnight in the fridge. 15 minutes before serving reheat in a hot oven.

Serving Suggestions

Mix the soured cream, dill and seasoning. Place a slice of smoked salmon on each potato cake and top with the cream mixture.

Smoked Salmon on Potato Cakes

bord bia smo sal on pot cakes

Very good, easy to prepare starter, potato cakes can be made ahead and reheated

 Serves 6

Ingredients

  • 450g cooked, mashed potatoes
  • 75g flour
  • 2 eggs, beaten
  • 2 tablesp. scallions, finely chopped
  • Salt, pepper and nutmeg
  • 50g butter, melted
  • 125 ml soured cream
  • 1 tablesp. dill, chopped
  • Salt and black pepper

To Cook

Mix the potato, flour, eggs, scallions, salt, pepper, nutmeg and half the butter. Mix well together and shape into 12 small potato cakes. Heat the remaining butter in a non-stick pan and then cook the potato cakes until browned on each side. The cakes can be served immediately or kept overnight in the fridge. 15 minutes before serving reheat in a hot oven.

Serving Suggestions

Mix the soured cream, dill and seasoning. Place a slice of smoked salmon on each potato cake and top with the cream mixture.

Recipe Of The Week – Irish Potato Cakes

My Mam makes THE best potato cakes. I’m sure your Mum’s were rather good too. She didn’t make them often, only when there were leftover mashed potatoes. Sometimes as a treat for Saturday lunch. Eaten on their own with plenty of butter, or a nice mango salsa and fresh leaves, or some smoked salmon and sour cream. They are a very good morning after food. You might need them this weekend!
  • 80 g plain flour, plus extra for dusting
  • 250 g leftover boiled, steamed or baked potatoes
  • 1 large free-range egg yolk
  • ½ a bunch of chives
  • 1 lemon
  • extra virgin olive oil
  • olive oil

Liberally dust a clean work surface with flour. Mash the leftover potatoes or push through a sieve, then season well with sea salt and black pepper.
Beat the egg yolk and chop the chives, then add to the potatoes with the flour. Mix well.
Lightly knead, then place the soft dough on the floured surface and roll out to about ½cm thick.
Divide the dough into 4 and shape into rounds.
Allow to chill in the fridge for at least 30 minutes, or until needed.
Preheat a flat griddle or non-stick frying pan until very hot, then cook the potato cakes in a little olive oil for 4 to 5 minutes on each side until golden, crisp and hot all the way through.

Serve with butter and toppings or your choice.

Oatmeal crusted organic salmon with potato cakes and herb sauce

Fish-burger-with-tomato-salsa-and-chunky-guacamole
Serves 4
For the Salmon
Ingredients:
  • 100 gr/ 3.5 oz Flahavans Organic Porridge Oats
  • 4 tbsp flour
  • 2 egg whites
  • 4 * 170 gr /6 oz Clare Island organic salmon fillet
Method:
  1. Dust the salmon with flour and remove excess, then dip in the egg white and finally in the oatmeal.
  2. Dust off any excess oatmeal while you prepare the potato cakes and sauce. Place in fridge
Potato Cake
Ingredients:
  • 300 gr /10 oz cooked potato
  • 30 gr / 1 oz parsley
  • 10 gr/ 0.5 oz tarragon
  • 1 banana shallot*, peeled
  • Salt and pepper
Method:
  1. Pick and wash the parsley and tarragon and chop finely
  2. Finely chop the shallot and to the potato with the herbs, season with salt and pepper and crush with a fork. Place into metal ring moulds to shape and then place in fridge to firm up
* banana shallots are the long bulb varieties of shallots or onions
Herb Sauce
Ingredients:
  • 1 tsp capers
  • 1 tsp gherkins
  • 4 anchovies
  • 1 banana shallot, sliced
  • 1 tsp mustard
  • 1 bunch flat leaf parsley
  • ½ bunch tarragon
  • ½ bunch basil
  • 200 ml/ 6 fl oz olive oil
  • Lemon juice to taste
Method:
  1. Pick, wash and dry the herbs
  2. Place the capers, mustard, gherkins, shallot and mustard in the liquidizer. Turn on the machine and blitz for one minute
  3. Add the herbs and turn machine on again, slowly adding the oil. Add the lemon juice and a pinch of salt if required
To Serve:
Fry the potato cakes in a little olive oil and clarified butter until golden brown on each side. Place in oven to keep warm. Season the salmon with a little salt and cook in the same pan about 3 minutes each side until nicely coloured.

Place the potato cakes in the middle of each plate and put a piece of salmon next to it. Drizzle the herb sauce around the plate and serve with some creamed spinach if required.

 http://www.flahavans.ie/recipes/oatmeal-crusted-organic-salmon-with-potato-cakes-and-herb-sauce/253

Smoked Salmon on Potato Cakes

bord bia smo sal on pot cakes

Very good, easy to prepare starter, potato cakes can be made ahead and reheated

 Serves 6

Ingredients

  • 450g cooked, mashed potatoes
  • 75g flour
  • 2 eggs, beaten
  • 2 tablesp. scallions, finely chopped
  • Salt, pepper and nutmeg
  • 50g butter, melted
  • 125 ml soured cream
  • 1 tablesp. dill, chopped
  • Salt and black pepper

To Cook

Mix the potato, flour, eggs, scallions, salt, pepper, nutmeg and half the butter. Mix well together and shape into 12 small potato cakes. Heat the remaining butter in a non-stick pan and then cook the potato cakes until browned on each side. The cakes can be served immediately or kept overnight in the fridge. 15 minutes before serving reheat in a hot oven.

Serving Suggestions

Mix the soured cream, dill and seasoning. Place a slice of smoked salmon on each potato cake and top with the cream mixture.