Spring Onion Potato Cakes, Smoked Salmon and Citrus Crème Fraîche
Spring Onion Potato Cakes, Smoked Salmon and Citrus Crème Fraîche
Ingredients
- Spring Onion Potato Cakes:
4 large potatoes-peeled, cooked and mashed
1 tablespoon fresh parsley
1 bunch spring onions
1 egg
2 dessertspoons of plain flour
- Crème Fraîche Spread:
6floz/175ml Irish Yogurts Clonakilty Half Fat Crème Fraîche
Juice and zest of 1 lime
Cracked black pepper
1 tablespoon freshly chopped coriander/parsley
- Toppings:
Smoked salmon/smoked trout
Salad leaves/micro herbs
Lemon slices
Citrus crème fraîche
Directions
- For the Potato Cakes
- Thinly slice the spring onions
- Mix with the mashed potatoes chopped parsley and the flour. Beat in the egg yolk.
- Shape into little potato cakes and shallow fry on a hot pan with a little oil until brown on either side then finish off in a hot oven for a further 10 minutes
- For the Crème Fraîche Spread
- Place the crème fraîche into a bowl and add the lime juice and zest. Mix well then season to taste with some black pepper and then mix in the chopped parsley or coriander. Store in the fridge until required
- To Serve
- Place the cooked potato cake on a warm serving plate
- Neatly arrange some of the smoked salmon/trout on top and then add a spoon of the citrus crème fraiche. Garnish with some of the salad leaves/micro herbs and then serve immediately with a wedge of lemon
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