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St Patrick's Day: Potato and Kale Cakes and Smoked Salmon Mousse

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Potato and Kale Cakes

Potato and Kale Cakes

Smoked Salmon Mousse

Smoked Salmon Mousse

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Potato and Kale Cakes

For me, St Patrick's Day is about potato cakes fried in butter. This week, I'm sharing my version of colcannon cakes, only I've swapped the cabbage for kale. My smooth smoked salmon mousse is fabulously simple and fast to make.

Although it's not quite a full supper in itself, a pot of it will see you through St Patrick's weekend by making a wonderful addition to a platter of Irish cheeses, crackers and charcuterie.

Potato and Kale Cakes

Serves 2  Prep Time: 30 minutes Cooking Time: 35 minutes

INGREDIENTS

350g potatoes

100g kale, finely chopped

Salt

Pepper

Knob of butter, for frying

Crème fraîche, to serve

METHOD

1 Peel the potatoes and cut into chunks. Place into a saucepan and cover with water. Bring to a boil and simmer for 20 minutes, or until the potatoes are tender. Add the chopped kale for the final three minutes of boiling

2 Drain well and return to the heat for three minutes, to allow the spuds and kale to really dry out. Shake the saucepan so that nothing burns. Mash your potatoes, add a generous pinch of salt and pepper and transfer to a bowl to cool for 15 minutes.

3 When your potatoes are cool, use your hands to shape them into six balls. Flatten them out in your hands until you have a potato cake shape.

4 Heat a knob of butter over a medium heat in a large frying pan. Dust each potato cake lightly with flour before frying them for five minutes on each side, or until golden and warmed through. Serve with a dollop of crème fraîche.

Smoked Salmon Mousse

Serves 2  Prep Time: 5 minutes

INGREDIENTS

100g of smoked salmon

150g of cream cheese

Zest of one lemon

Salt

Pepper

Fresh dill, to serve

METHOD

1 Roughly chop the smoked salmon and add to your food processor.

2 Spoon in 150g (or thereabouts) of cream cheese.

3 Add the zest of a lemon and a squeeze of its juice.

4 Season well with a good pinch of salt and pepper.

5 Whizz it all in the food processor until it is wonderfully smooth. If you don't have a food processor, then you can make a more textured version of the salmon mousse by finely chopping the smoked salmon and mixing it with the other ingredients by hand.

6 Serve the salmon mousse on brown bread, toasted sourdough or some crackers with some fresh dill as a garnish.

This week's storecupboard essential:

Sheridan's Handmade Irish Crackers: these little beauties are handmade in County Cork using local, natural ingredients. It's hard to choose a favourite between the mixed seed, the rye and linseed and the brown bread crackers. Find out more at www.sheridanscheesemongers.com

Photos: Mark Duggan

Irish Independent