Crispy Potato Cakes With Smoked Salmon

Cover and refrigerate the patties then fry them off right before eating. Cook for about 30 seconds a side or until golden brown and firm enough at the sides to flip.

Mashed Potato Fritters With Smoked Salmon And Chives Recipe Mashed Potato Fritters Potato Fritters Fritters

In a large bowl mash the potatoes and set aside to cool slightly.

Crispy potato cakes with smoked salmon. Whisk in the lemon juice and chives and serve over the top of the salmon. Top each potato cake with shavings of goats-milk cheddar and drape with a slice of smoked salmon. Add pepper and a little more salt if needed.

If you are making the latkes in advance once cool store them covered in the fridge for up to a day. Repeat until all the cakes are fried if the oil becomes dirty clean the pan and use the remaining oil. Heat a flat griddle and drop tablespoon sized dollops of the mixture onto the hot griddle.

Fry gently over medium heat in a pan until golden brown on both sides adding oil as needed. Peel 4 medium potatoes and cut them into 8ths. Form the mixture into 3-inch patties.

Spread a little creme fraiche onto each potato top with a ribbon of smoked salmon and garnish with chives and a grinding of black pepper. Add the poached eggs and. Drain on paper towel.

In a medium bowl mix the shredded potatoes and onion with the egg flour baking powder 1 teaspoon of salt and 14 teaspoon of black pepper. The salmon and potato patties can be assembled up to 1 day ahead making them great for busy weeknights or for entertaining. Return the sauté pan filled with water to the boil.

Lower heat and simmer until potatoes are soft. As seen on Everyday Gourmet. Once you have made the pancakes and theyve cooled a little tear off tiny strips of smoked salmon and arrange the small slices on each pancake.

A quick and easy yogurt sauce provides contrast to the hot and crispy cakes. Cakes will be very soft at this point. Step 4 In a large nonstick skillet or on a.

Add 60ml of the mayonnaise to the potatoes then mash the potatoes until very smooth. When the oil is hot dust the potato cakes with flour and fry on each side until crisp and golden. Serve topped with a dollop of sour cream some smoked salmon and a sprinkling of chives.

Boil the potatoes for 20 minutes until soft then drain and transfer to a large mixing bowl. When cool enough to handle add the salmon mayonnaise and lemon juice and thoroughly mix with a fork. Place the fish cakes on a baking sheet and continue until the remaining mixture is finished.

Top tip for making Crushed potatoes with smoked salmon For vegetarians replace the smoked salmon with a sundried tomato. Using wet hands pick up a quarter of the potato and form it into a patty about 25mm or 1 inch thick. Pop onto a platter garnished with lemon wedges.

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