Potato and smoked salmon cakes

Servings: 4 people

Preparation

1. In a bowl, mix the mashed potato, salmon, diced onion and parsley, season this with salt, lemon juice and grated some lemon zest into the mix

2. Add the egg yolk to bind and shape the cakes using either your hands or a ring mould. Chill in the fridge

3. Remove the cakes and dust in the flour, followed by the egg wash and finally the polenta

4. Fry in a hot pan on both sides for 2 mins until golden and crispy and place in the oven at 200degrees for 5mins until warm

5. In a bowl, mix the crème fraiche and chopped dill and season with salt and lemon juice

6. Poach an egg until soft

7. To serve, place the cakes on the plate and stack the poached egg on top, followed by the crème fraiche and serve.

Ingredients

Ingredients

Preparation

1. In a bowl, mix the mashed potato, salmon, diced onion and parsley, season this with salt, lemon juice and grated some lemon zest into the mix

2. Add the egg yolk to bind and shape the cakes using either your hands or a ring mould. Chill in the fridge

3. Remove the cakes and dust in the flour, followed by the egg wash and finally the polenta

4. Fry in a hot pan on both sides for 2 mins until golden and crispy and place in the oven at 200degrees for 5mins until warm

5. In a bowl, mix the crème fraiche and chopped dill and season with salt and lemon juice

6. Poach an egg until soft

7. To serve, place the cakes on the plate and stack the poached egg on top, followed by the crème fraiche and serve.