Ingredients:
12 slices smoked sild Connemara Smokehouse salmon
Potato Cakes:
450g (1 lb) cooked, mashed organic potatoes
75g (3oz) flour
2 free range eggs, beaten
2 Tbl finely chopped parsley or spring onions
Salt, pepper and nutmeg
50g (2oz) butter, melted
125ml (1/4 pint) soured cream
Salt and black pepper
To prepare: 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, cook the potato cakes until nicely browned on each side. The cakes can be served immediately or kept overnight in the fridge. Fifteen minutes before serving, reheat in a hot oven.
To serve: Mix the soured cream and seasoning. Place the smoked salmon on each potato cake and top with the cream.
Serves 6.
Recipe courtesy of Bord Bia
