Potato cakes with smoked salmon

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Emma Lewis

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Recipe by Emma Lewis

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1. Make the potato cakes. Bring a large pan of salted water to the boil. Tip in the potatoes and cook for 10-15 mins until soft. Drain well, then return to the hot pan for 1-2 mins to allow any excess moisture to evaporate. Pass the potatoes through a ricer or sieve to get a really fine mash.
2. Weigh out 250g of the mash and place in a bowl (you shouldn't have much left over). Tip in the flour, baking powder and 1 tsp salt. Mix together until the mixture forms a soft dough. Shape into a ball, then tip out onto a lightly floured surface. Roll out into a circle about 20cm across and 1cm thick. Cut into 8 triangular wedges and generously dust all over with flour. The potato cakes can be made up to this point 1 day ahead and chilled or frozen for up to 1 month.
3. Set a large, non-stick frying pan over a medium heat (no need to add oil). When hot, dry-fry the cakes for about 3-5 mins on each side until golden and cooked through. You may have to do this in batches. Stir a little water into the soft cheese until it is spoonable. Place the potato cakes on plates, top with dollops of soft cheese and a smoked salmon slice, then scatter over the red onion, capers and lemon zest to finish.

Origins

These potato cakes are traditionally made in Ireland where they're cooked alongside a fry-up for breakfast and known as 'farls'. Here, a classic New York bagel topping is used to give them a sophisticated twist.

Per serving

394 kcalories, protein 18g, carbohydrate 36g, fat 21 g, saturated fat 12g, fibre 2g, salt 4.35 g

http://www.bbcgoodfood.com/recipes/5092/

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Ingredients

• 3 medium potatoes , quartered
• 100g flour , plus extra for dusting
• ½ tsp baking powder

FOR THE TOPPING

• 150g pack full-fat soft cheese
• 200g pack smoked salmon
• half a small red onion , thinly sliced
• 1 tbsp capers , drained
• zest 1 lemon

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 20 mins

Cook 20 mins

cakes only

Ingredients

• 3 medium potatoes , quartered
• 100g flour , plus extra for dusting
• ½ tsp baking powder

FOR THE TOPPING

• 150g pack full-fat soft cheese
• 200g pack smoked salmon
• half a small red onion , thinly sliced
• 1 tbsp capers , drained
• zest 1 lemon

Per serving

394 kcalories, protein 18g, carbohydrate 36g, fat 21 g, saturated fat 12g, fibre 2g, salt 4.35 g

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