Smoked salmon with bubble ’n’ squeak, horseradish crème fraiche, rocket and a poached egg
For Bubble n’ Squeak peel potatoes and boil until cooked. Drain and leave to steam dry. Peel kumara and cut into 3cm cubes. Put it in a roasting tray with a splash of olive oil and season well. Roast at 180°C for approximately 20 mins, stirring a couple of times, until lightly golden and they crush easily when pressed. In the meantime finely slice the onion and the cabbage. Melt butter with 1 tsp of olive oil in a large pan. Add the onions and fry on a low heat, stirring often until they become soft, about 5 mins. Add cabbage and continue to cook until the cabbage slightly softens, about another 5 mins. Make sure not to overcook the cabbage as it can become mushy. Season. Put kumara and potatoes in a large bowl. Bash together with a fork – for a slightly chunky consistency. Add fried onions and cabbage and mix. The mixture should stay together when pressed, you may need to add some more melted butter if it looks dry. Season to taste. Form the mixture into rounds by pressing into a 10cm diameter cookie cutter, the mixture should be about 2.5cm thick.
For the horseradish crème fraiche, mix horseradish, mustard, a squeeze of lemon juice, zest of a lemon and season to taste.
For the dressing whisk olive oil and lemon juice and season.
To assemble the dish: have a large pot of water boiling with a tablespoon of vinegar in it, in which to poach the eggs. Heat one teaspoon of oil in a frying pan with one teaspoon of butter. Fry bubble and squeak cakes and brown until both sides golden brown. Transfer to a warm oven while you complete the next part of the dish.
Portion the salmon into six. When you are ready to serve, poach the egg by swirling the simmering water and dropping the eggs into the vortex. Remove when just set and dry off on a clean tea towel. Place the bubble and squeak on a warm plate, dress the rocket and put a small amount neatly on the bubble and squeak. Arrange the salmon on top of the rocket and place a spoonful of the crème fraiche on top. Carefully sit the poached egg on the crème fraiche. Sprinkle with some chopped dill.
1 kg hot smoked salmon (at Queenies we tea smoke our own) 500g agria potatoes 300g golden kumara 1 large brown onion ¼ savoy cabbage 50g unsalted butter 1 bag rocket 250g crème fraiche 2 tbsp grated fresh horseradish (or horseradish sauce if fresh not available) 1 tsp Dijon mustard 1 lemon Dill fresh Salt & Pepper 6 eggs Splash of white vinegar
100ml extra virgin olive oil (good quality) 30ml lemon juice Salt & pepper