Wednesday, October 22, 2008
Potato Cakes with Smoked Salmon
Sorry for the radio silence guys, both Alexander and I have just been very busy little beavers. We still love you oh so very much so don't worry.
Anyway here is one of my very favourite recipes for a starter. It is a little of a fiddle but the end result is so delicious, so moreish that you will be very happy that you gave it go. It looks great, tastes fantastic and you will have your guests in raptures. Or something.
This is a direct steal from Prue Leith’s Cookery Bible
You will need:
500g floury potatoes, peeled and halved
1 egg yolk
1 tsp capers, chopped fine
1 spring onion, chopped fine
1 tbsp horseradish
2 tbsp mayonnaise
2 tbsp sour cream
Grated zest lemon
225g smoked salmon
2 tsp salmon / fish roe or caviar
And then you need to:
Preheat an oven to 180C/350F
Cook the potatoes in salted water until tender. Drain and return to hot pan to get rid of some of the moisture.
Mash very, very well, preferably in a ricer or mouli. Add the butter and the egg yolk along with the capers and the spring onion. Mix well.
Divide the mixture into 8 smallish pieces and with lightly floured hands shape into flattish circles.
Place on a lightly oiled baking tray and bake for 20 minutes. Then turn / flip and bake for another 20 minutes.
Prepare the filling; mix the horseradish, mayonnaise, sour cream and lemon zest (add some juice if you want). Season. You can add some pimenton, Tabasco or cayenne if you fancy a bit of kick.
On four of your most lovely plates place one cake each. Divide the smoked salmon between them, dollop on some of the sauce and then gently place the other cake on top. Dollop some more of the creamy sauce on top, spoon some roe/caviar on top of that, sprinkle the chives and serve to your lucky, lucky guests!