These fish cakes are hearty and perfect for weeknight dinners.
Ingredients
Serves 4
- 1kg potatoes, roosters, peeled and diced
- Salt and pepper
- 100ml crème fraiche (may need more if mixture is too dense as it depends on the
- potatoes available each season)
- 1 heaped tsp Dijon mustard
- 3 egg yolks
- 3 tbsp spring onions, finely sliced
- 4 tbsp flour to bind, plus extra to roll (may need more flour depending on potatoes)
- Butter & sunflower oil, for frying
- 125g crème fraîche
- 1 tsp of horseradish sauce (or to taste)
- 1 tbsp olive oil
- ½ bunch of fresh chives, finely chopped
- Salt and fresh ground black pepper
- 1 lemon, sliced into wedges
- Freshly ground pepper, to serve
- 200g smoked Irish Salmon
- Lemon wedges, to serve
- Chives or chopped parsley, to serve
Method
- Steam the potatoes until tender, drain well and mash with a potato ricer. Add the crème fraiche, egg yolks, mustard, salt and pepper and mix well.
- Add the 4 tbsp flour (or more, see note above) to bring the potatoes to kneading texture. Sprinkle additional flour on the work surface. Place the dough on top and roll to about 5cm high. Cut into shapes with a 10cm scone cutter.
- In a frying pan, melt the butter and add the sunflower oil and fry the cakes gently on both sides until golden brown.
- For the horseradish cream mix together the chopped chive, crème fraíche, olive oil and a pinch of salt. Add the horse radish sauce and mix well.
- Serve Potato Cakes with the smoked salmon, a large dollop of the horseradish cream and some fresh chives or parsley and lemon to garnish / taste.
