Fluffy potato cakes with smoked salmon
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- 600g King Edward potatoes (or Maris Piper potatoes), peeled weight
- 50g butter
- 7 large free-range eggs
- 1 tbsp chopped fresh chives, plus extra to garnish
- A little flour, for shaping
- 1 tbsp sunflower oil, for frying
- 200g Asda Extra Special Smoked Salmon
Put the potatoes in a large pan and cover with cold water. Cover and bring to the boil. Simmer for 12-16 minutes until soft. Drain and return to the hot pan, off the heat, and stand for a minute, uncovered, to dry off any moisture.
Add the butter to the potatoes and mash them. Cool for 10 minutes. Beat one of the eggs and add to the potatoes with the chives. Season with salt and pepper. Dust flour on your hands and shape the mash into six cakes.
Heat a little of the oil in a frying pan and cook the cakes in batches for 2-3 minutes on each side until golden, adding more oil to the pan if needed. Keep the cooked cakes warm.
Poach the remaining eggs. Serve the potato cakes topped with the smoked salmon and eggs, seasoned with pepper and garnished with chives.
Tip: You could make the potato cakes the day before (but not cook them) and store them in the fridge overnight. Next day, pat off any moisture with kitchen paper and fry as from step 3 – they'll need an extra minute to cook from cold.