Potato fritter with smoked salmon and a poached egg
Serving: 2
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Directions
- Boil the potatoes in salted water until just cooked. Drain well and, when cool enough to handle, grate on the coarse side of a cheese grater into a mixing bowl.
- Add the spring onions, seasoning, flour and half the butter and mix well. Divide into 4 equal balls and pat into flat rounds. Leave covered in the fridge overnight if you can.
- Heat a non-stick frying pan over a moderate heat and add the rest of the butter. Gently fry the potato cakes, 2 at a time, for 2 to 3 minutes each side until light brown and heated through. Keep warm.
- Meanwhile, soft-poach the eggs for 4 minutes – this recipe works best with runny yolks. Arrange a couple of potato cakes on each plate, layer with soured cream, top with smoked salmon and poached egg.
Ingredients
- 330 g Russet potatoes, peeled
- 2 spring onions, finely sliced
- Sea salt
- Freshly ground black pepper
- 1-heaped tablespoon plain flour
- 1 small knob butter
- 2 Poached free-range eggs
- Good-quality smoked salmon
- 2-heaped teaspoons soured cream
- 1 bunch fresh chives, finely chopped