Potato Cakes with Nolan’s Union Hall Smoked Salmon


450g Cooled mashed potatoes

1 egg, slightly beaten

2 scallions, finely chopped

75g plain flour

1 tbsp Oil

1 tbsp chopped parsley

Salt & Pepper

To Serve

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.

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