Ingredients
3 large potatoes
about 700g
2 tbsp chives
chopped
60g butter
melted
¼ cup olive oil
1/4 cup
sea salt
to taste
freshly ground black pepper
to taste
8 slices smoked salmon
about 200g
fresh herbs
e.g. parsley, lemon thyme, chives, to serve
4 lemon wedges
Allergy Advice
Contains Dairy
Contains Fish
Equipment
- 1 Oven
- 1 Bowl
- 1 Large non-stick frying pan
- 1 Paper towels
Instructions
- Preheat oven to 150°C.
- Peel potatoes, grate and squeeze out any excess liquid.
- Place grated potato in a bowl and mix in the chives, melted butter, salt and pepper.
- Heat the oil in a large non-stick frying pan over medium-high heat.
- Spoon 2 tablespoons of mixture into the pan for each cake and fry until golden on both sides.
- Drain on paper towels and place in oven to keep warm until all cakes are made.
- Serve two potato cakes on each plate, top with the salmon, fresh herbs and lemon wedge.
Notes
Tip
This recipe works just as well as a light dinner or spoil-yourself breakfast.
Variation
Also very nice with a poached or fried egg on top!
Variation
For a richer dish, add lemon mayonnaise.
