Recipe re­vamp

This easy but el­e­gant starter is a step up from the usual smoked salmon on bread

Health & Fitness - - Contents -

A de­li­cious smoked salmon starter with a twist.

Serves 4

200g Désirée pota­toes, scrubbed 1 tbsp olive oil 1 tbsp dill, finely chopped Sea salt Freshly ground black pep­per

TO SERVE: 100g hot-smoked salmon 2 large hand­fuls of wa­ter­cress 1 le­mon, quar­tered

Us­ing a veg­etable peeler, shave the 1 pota­toes into long rib­bons. Pop them in a bowl, sea­son with a pinch of salt and stir well. Gather up the potato rib­bons and squeeze out any ex­cess water. Dis­card the water, re­turn the pota­toes to the bowl along with the black pep­per and dill and stir well.

2 Heat the oil in a large fry­ing pan over a medium to high heat. Di­vide the potato rib­bon pile into four, and, us­ing a round pas­try cut­ter as a guide, cre­ate four cir­cu­lar potato cakes in the pan. If you don’t have a pas­try cut­ter, just (care­fully!) mould the cakes us­ing your hands. Push them down a lit­tle and cook for 4–5 min­utes on ei­ther side un­til golden brown.

3 Once cooked, re­move the cakes from the pan and drain on kitchen pa­per. To serve, place the potato cakes on in­di­vid­ual plates, top with the salmon and wa­ter­cress and place a wedge of le­mon on the side.

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