If you’re having people over for brunch, this is a nice alternative to the ubiquitous smoked salmon on toast. It’s easier than it looks and you can use any potatoes you have, although I prefer the texture of Desiree potatoes for this. Equally, if you can’t get hold of hot smoked salmon, then regular slices of smoked salmon will work just as well. An easy but elegant dish.
- 200g Desiree potatoes,
- 1 tbsp olive oil
- 1 tbsp dill, finely chopped
- sea salt and freshly ground black pepper
- Using a vegetable peeler, shave the potatoes into long ribbons. Pop them in a bowl, season with a pinch of salt and stir well.
- Gather the potato ribbons up 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.
- Heat the oil in a large frying pan over a medium-high heat.
- Divide the potato ribbon pile in 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 mould the cakes using your
- hands. Push them down a little and cook for 4-5 minutes on either side until golden brown.
- Once cooked, remove the cakes from the pan and drain on kitchen paper.
- To serve, top the potato cakes with the salmon and watercress and a wedge of lemon on the side.
- 100g hot smoked salmon
- 2 large handfuls of watercress
- 1 lemon, quartered
- At least one round pastry cutter
Recipe taken from Milly’s Real Food by Nicola ‘Milly’ Millbank is published by HQ, HarperCollins, 4th May, £20.