New Baby

Smoked salmon with potato cakes

I don’t mean an actual baby but a new addition to my family of cook books. I got a book voucher for Christmas so what else would I buy? After much deliberation I decided on Bills Food by Bill Granger which is full of yummy looking, simple and light and mostly healthy recipes.

One of the long list of new years resolutions I made was to stop going out for lunch so much at the weekend and making something tasty at home instead. Potato cakes (much like a Rosti) with smoked salmon and mustard dressing was the recipe I plumped for as it seemed light, quick to make and relatively cheap.

It turned out nicely but I think it could do with a bit of tinkering. I made the potato cakes a little too thick and I liked the mustard dressing but I think a dressing made with creme fraiche, lemon juice, mustard, salt and pepper would be just as nice, if not better. You could also oven bake the potato cakes so you use less oil.

Ingredients :

3 large potatoes

2 tblsp chopped fresh chives

60g butter melted

sea salt and freshly ground black pepper

60ml olive oil

8 slices smoked salmon

For the mustard dressing:

2tsp Dijon mustard

2 tsp sugar

1/2 tsp salt

1 tblsp white wine vinegar

60ml canola oil

Grate the potato coarsely and squeeze out the excess liquid. Put the potato in a bowl and season, then add the chopped chives and melted butter. Heat the oil in a pan to a medium to high heat. Drop a tablespoon of mixture into the pan and flatten out a bit and cook until golden on both sides. Take out of the pan and drain on kitchen paper then place in a warm oven while you cook the rest. Make the dressing by combining the salt, sugar and vinegar until the sugar has dissolved then drizzle in the oil and whisk to combine. Serve the potato cakes topped with the salmon and drizzled with the dressing.

Serves 4

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