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Smoked Salmon, Potato Cakes, Horseradish Crème Fraiche

(Serves 4)
Smoked Salmon, Potato Cakes, Horseradish Crème Fraiche This dish makes a deliciously tasty starter, but also a fabulous main course as a quick supper option.

The flavours compliment each other perfectly and because it is such a quick dish to prepare it is one which we often call upon at home.

Again, it is a great way of using up any leftover mashed potatoes.
Ingredients:

- 5 large potatoes-peeled
- 1 large bunch of spring onions (chopped)
- 1 large free range egg
- 2oz/50g butter
- Seasoning
- 9oz/250g smoked salmon
(thinly sliced)
- 5oz/150g crème fraiche
- 1 level teaspoon of
horseradish sauce
- Juice of ½ lemon
- 3floz/75ml pouring cream

Peel the potatoes and place in a pan of salted water.
Bring the water to the boil and then reduce to a low simmer.
Boil until the potatoes are tender and then strain off the cooking liquids.
Allow to steam for a number of moments and then mash thoroughly with a little salt and pepper.
Add in the butter to the potatoes. There is no need for milk or cream as it would make the consistency of the potatoes too loose.
Allow the potatoes to cool down.
After the potatoes have cooled down add in the egg and the chopped spring onions and mash very thoroughly to fully incorporate the onions.
With the assistance of a little flour, mould the potatoes into medium sized cakes.
Transfer these little cakes to a plate and store in the fridge for at least 20 minutes to allow them to firm up a little.
At this stage you can begin to make the horseradish flavoured crème fraiche.
Very simply combine the crème fraiche, lemon juice, pouring cream and horseradish sauce in a mixing bowl.
Season accordingly, add the chopped dill and store in the fridge until required.
Meanwhile heat a little sunflower oil on a frying pan and shallow fry the potato cakes on both sides for 4-5 minutes or until they are golden brown and completely warmed through.
Transfer the potato cakes to a serving platter and immediately pile high with the slices of smoked salmon and drizzle the horseradish crème fraiche around the edges of the plate.
Garnish with a lemon wedge and some fresh dill.
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