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.