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Potato cakes with smoked salmon
Potato cakes with smoked salmon
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Total Time:
40 minutes
Crispy potato cakes with soft-boiled eggs - a dreamy combination!
Ingredients:
  • 330 g Desirée potatoes peeled
  • 2 spring onions finely sliced
  • sea salt
  • freshly ground black pepper
  • 1 heaped tablespoon plain flour
  • 1 small knob butter
  • 2 free-range eggs
  • 3 slices good-quality smoked salmon from sustainable sources, ask your fishmonger
  • 2 heaped teaspoons soured cream
  • 1 bunch fresh chives finely chopped
Instructions:
  • Start by boiling the potatoes in salted water until just cooked. Drain them well, then grate them into a mixing bowl once they've cooled slightly. Add spring onions, seasoning, flour, and half of the butter, and mix everything together. Form the mixture into 4 balls, flatten them into rounds, and let them chill in the fridge overnight if possible. Next, heat a non-stick frying pan, add the remaining butter, and fry the potato cakes for about 2 to 3 minutes on each side until they're golden brown and heated through. Keep them warm. While the cakes are cooking, soft boil the eggs for about 4 minutes for runny yolks. Place a couple of potato cakes on each plate, top them with smoked salmon, then add the soft-boiled eggs. Remove the eggshells, spoon sour cream over the eggs, sprinkle with chives, and season well.

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