450g Cooled mashed potatoes
1 egg, slightly beaten
2 scallions, finely chopped
75g plain flour
1 tbsp Oil
1 tbsp chopped parsley
Salt & Pepper
150g Nolan’s Union Hall Smoked Salmon
125g Salad leaves
Place the mashed potato into a large bowl. Season with salt & pepper and add egg. Stir in the flour, parsley and scallions. Mix well to form a dough.
Transfer the dough onto a floured work surface and lightly knead. Roll out the dough, about 3cm thick.
Cut into circles using a pastry cutter making approximately 8 potato cakes.
If time allows transfer to fridge for 1 hour.
Heat the oil in a pan over a medium heat, add the potato cakes and cook for around 3 minutes on each side until golden brown. Remove to a warmed plate.
In a bowl, combine the crème fraiche with the lemon zest.
Place two potato cakes on each plate. Divide the smoked salmon between each. Top with a spoonful of the lemon scented crème fraiche.
Serve with a handful of salad leaves drizzled with a little salad dressing.
What a few weeks it’s been since I last sat down to write this post, we appeared on RTE 1 Taste of Success cookery program & opened our new premises in Clonakilty. The show was filmed early in the summer so it has been difficult keeping it a secret for so long! It was a fantastic experience to showcase our fish cakes. These fish cakes had humble beginnings in our kitchen where we were experimenting with options for the fish shop and it was with great pride to showcase them to celebrity chefs Paul O’Flynn & Martin Shanahan. As you may have seen I was selected as one of finalist’s from Munster and went on to cook in the Tannery in quarter finals, however that’s where my journey ended. However not without causing a little friction between Paul & Martin over seasoning. It was fantastic exposure for the fish cakes & for our shops, so I hope to see more of all of you calling to try our “famous” fish cakes and take the opportunity to talk to us and our staff and try out some fresh fish also. One of our passions is to get more people eating fresh fish and we’d love to use this platform to get this message out there.
So as well as enjoying my new found fame (!) we opened a new shop in Ashe Street Clonakilty this week. This has been a dream of ours for some time so when a great location came up we had to jump at it. The welcome we’ve received from the businesses and customers has been most generous and we hope to have a long and successful future here. It’s been a challenging few weeks getting the new shop ready but I hope you agree it’s worth it. The shop is more than a fish shop, we stock local artisan producers; Toonsbridge cheese, Real Olive Oil co products, Sushi, daily freshly cooked Arbutus breads to name but a few. We hope to add to these products over the coming months.
So I can’t share my famous fish cake recipe with you but potato cakes are absolutely delicious and a great way of using up some leftover mashed potatoes. This is a useful recipe to keep close especially around the Christmas season when Smoked Salmon is a must for everybody’s shopping list. Smoked salmon can also be served simply with homemade brown bread but this is a nice treat or an easy starter. Have a look at the recipe here!
Happy Christmas & Peaceful New Year – thanks for all your continued support!