Smoked Salmon on Potato Cakes

smoked salmon on potato cakes

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

Serves 6

  • 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.

Scrambled Eggs with Smoked Salmon

scrambled-egg-smoked-salmon-sml

Serves: 12

Ingredients

Eggs

Lakeland Dairies Butter 

Millac Gold, blend of buttermilk, vegetable fat, dairy cream

Smoked salmon

Chives

Black pepper, salt

sourdough bread

Method

Break the eggs and whisk well

Melt the Lakeland Dairies Butter in a pan and add the eggs

Cook eggs until just starting to set

Remove from the heat and stir in the Millac Gold and season well

Place the scrambled egg on the toasted sourdough bread

Lay the smoked salmon over the egg and top with the chives and a little seasoning

http://www.pritchitts.com/recipes/scrambled-eggs-smoked-salmon

Mayonnaise with extra-virgin olive oil Basso recipe

It is one of the most famous sauces in the world, the most delicious for children but also for adults. Homemade, with our extra virgin olive oil, it is even healthier. But the secret of mayonnaise is patience: to emulsify the two main ingredients it takes patience and it is recommended to use a mixer or other suitable tools to prevent them from going crazy, or that the oil and the egg do not bind.

Ingredients (all at room temperature):

1 egg and 1 yolk

200gr of extravirgin olive oil Basso

1 teaspoon of vinegar or lemon

a pinch of salt and pepper

Method:

Put a yolk and a whole egg in the mixer at maximum speed, pouring the extra virgin olive oil. When the sauce begins to thicken, add the vinegar or lemon, salt, and pepper and restart until you reach a light color. Pour the mayonnaise in a container, cover it and put it in the fridge.

And if it goes crazy?

Add egg yolk and start the mixer to the maximum until it emulsifies everything.

Mayonnaise with extra-virgin olive oil Basso recipe

It is one of the most famous sauces in the world, the most delicious for children but also for adults. Homemade, with our extra virgin olive oil, it is even healthier. But the secret of mayonnaise is patience: to emulsify the two main ingredients it takes patience and it is recommended to use a mixer or other suitable tools to prevent them from going crazy, or that the oil and the egg do not bind.

Ingredients (all at room temperature):

1 egg and 1 yolk

200gr of extravirgin olive oil Basso

1 teaspoon of vinegar or lemon

a pinch of salt and pepper

Method:

Put a yolk and a whole egg in the mixer at maximum speed, pouring the extra virgin olive oil. When the sauce begins to thicken, add the vinegar or lemon, salt, and pepper and restart until you reach a light color. Pour the mayonnaise in a container, cover it and put it in the fridge.

And if it goes crazy?

Add egg yolk and start the mixer to the maximum until it emulsifies everything.

Mayonnaise with extra-virgin olive oil Basso

It is one of the most famous sauces in the world, the most delicious for children but also for adults. Homemade, with our extra virgin olive oil, it is even healthier. But the secret of mayonnaise is patience: to emulsify the two main ingredients it takes patience and it is recommended to use a mixer or other suitable tools to prevent them from going crazy, or that the oil and the egg do not bind.

Ingredients (all at room temperature):

1 egg and 1 yolk

200gr of extravirgin olive oil Basso

1 teaspoon of vinegar or lemon

a pinch of salt and pepper

Method:

Put a yolk and a whole egg in the mixer at maximum speed, pouring the extra virgin olive oil. When the sauce begins to thicken, add the vinegar or lemon, salt, and pepper and restart until you reach a light color. Pour the mayonnaise in a container, cover it and put it in the fridge.

And if it goes crazy?

Add egg yolk and start the mixer to the maximum until it emulsifies everything.

Ultimate onion tart

onion tart

Ingredients

  • 300g shortcrust pastry, thawed if frozen
  • 25g butter
  • 2 tbsp olive oil
  • 900g onion, halved and thinly sliced
  • 2 medium eggs
  • 300ml double cream
  • 40g vegetarian Parmesan-style cheese, grated

Method

  1. Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.
  2. Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.
  3. Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.

Smoked Salmon on Potato Cakes

smoked salmon on potato cakes

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

Serves 6

  • 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.