Smoked salmon hash cakes
- 600g even-sized small white potatoes, peeled
- 3 x 100g packs Asda Extra Special Scottish Smoked Salmon
- 1 pot British growing chives
- 50g butter melted
- 3 tbsp olive oil
- 150g pot soured cream
- 70g pack Asda Wild Rocket
- 250ml bottle Asda Balsamic Glaze
- 1 lemon, cut into wedges
Put the potatoes in a pan, cover with cold water and add a pinch of salt. Bring to a simmer and cook gently until just tender. Drain and rinse under cold water. Grate the potatoes into a bowl.
Set aside 6 slices of smoked salmon and cut the rest into strips. Snip chives into 3 tbsp small pieces and add to the potato with the melted butter and salmon strips. Shape the mixture into rounds about 3cm in depth (they can then be put in the fridge for a couple of hours, which helps when cooking).
Cook the hash cakes. Heat the olive oil in a non-stick pan. Cook the cakes over a low heat for about 1-2 minutes on each side or until golden brown.
To serve, top the hash cakes with the reserved slices of salmon. Add a little soured cream, a few rocket leaves, a drizzle of balsamic glaze and a wedge of lemon.