Smoked Salmon with Potato and Thyme Cakes
Ingredients
POTATO CAKES
2 large Agria potatoes, or floury potatoes that mash well
2 tablespoons butter
1 tablespoon chopped fresh thyme
2 spring onions, finely chopped trimmings from the salmon slices below (about 2 tablespoons)
1 egg
salt and freshly ground black pepper
2-3 tablespoons flour
olive oil for shallow frying
TOPPING
200g packet smoked salmon slices
250g carton crème fraiche
freshly ground black pepper
extra sprigs thyme
wedges of lemon
Description
These tiny cakes topped with salmon are superb little taste treats to serve at parties or before dinner. If you wish to make this into a terrific entrée, simply increase each cake about 8cm in diameter and top with two slices of smoked salmon.
Method
To make the potato cakes, peel the potatoes and bring to the boil in a saucepan of salted water. Simmer until tender, then drain and place in a bowl. Mash well with the butter, and add the chopped thyme, spring onions and salmon trimmings.
When cool, beat the egg and add to the mashed potatoes. Season to taste with salt and pepper. Shape the potatoes into tiny cakes and dust lightly with flour.
Heat a frying pan, add three to four tablespoons oil, and gently cook the potato cakes until golden on both sides. Keep in a warm place.
To serve, top each cake with a small piece of smoked salmon, spoon a little crème fraiche over and grind some pepper on this. Top with a leaf or two of thyme and place wedges of lemon on the side.
Makes about 30.
Categories
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