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Monday 21 April 2014

Warm smoked salmon on a potato cake with sour cream and chives

What you need

1lb (450g) potatoes, peeled and freshly boiled

2oz (50g) butter

2oz (50g) flour

salt and freshly ground pepper

12oz (325g) smoked salmon, trimmed and thinly sliced

A little sour cream

Fresh chives, finely chopped



Method

1Thoroughly drain the potatoes, then mash with the butter until very smooth. Add the flour, salt and pepper and mix together.

2 Knead lightly and roll out to a thickness of about 1/2 inch / 1.2 cm. Cut into large circles 3-4 inches / 7.5-10 cm in diameter.

3 Cook on a heavy pan for two to three minutes on each side until golden brown. Place a potato cake on each of four warm plates and arrange the smoked salmon on top.

4 Place the plates under a hot grill until the smoked salmon is just warm.

5 Mix the finely chopped chives with the sour cream and then put a spoonful on top of the warm salmon. Serve immediately.

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