Smoked salmon week continues at the savory tooth household. In a batter jug whisk the eggs milk finely sliced spring onions scallions and olive oil together. Arrange a couple of potato cakes on each plate and top with smoked salmon. Shell the eggs and place on top. Mix well together and shape into 12 small potato cakes.

Serve them for dinner with corned beef or for breakfast with smoked salmon. Drain well then return to the hot pan for 1 2 mins to allow any excess moisture to evaporate. Transfer to a serving platter and serve. Today we have a recipe for some crispy pan seared cakes made of smoked salmon and potato along with a delicious dill garlic dip with a bit of spice. Combine thoroughly and shape four patties of five centimeter diameter and two centimeter thickness.

Spread the cream cheese mixture all over the surface of the cooled potato cake. The cakes can be served immediately or kept overnight in the fridge. 15 minutes before serving reheat in a hot oven. Meanwhile soft boil the eggs for 4 minutes this recipe works best with runny yolks. Tip in the potatoes and cook for 10 15 mins until soft.

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Our previous smoked salmon recipe was a smoked salmon quesadilla with jalapenos and sriracha aioli yum. Preheat a flat griddle or non stick frying pan until very hot then cook the potato cakes in a little olive oil for 4 to 5 minutes on each side until golden crisp and hot all the way through. Irish potato cakes recipe how to make potato cakes. Use a large sharp knife to cut the potato cake into 30 squares then top with the strips of salmon the dill fronds caperberries and lemon zest. Plus they are dry fried in the frying pan or on a griddle making them healthier and more authentic than some fried potato cakes.

Make the potato cakes. Gently fry the potato cakes 2 at a time for 2 to 3 minutes each side until light brown and heated through. These traditional irish potato cakes are so easy to make and are a great way of using up leftover mashed potato this st patricks day. Stir in the double cream and lemon juice and season well with black pepper. Stir in the smash potato flakes flour and baking powder and then finally the lemon juice.

Strain the potatoes off the water mash with 50 grams butter and season with salt and pepper. Bring a large pan of salted water to the boil. Leave aside to cool for ten minutes and add the egg yolk and the flour. Heat the remaining butter in a non stick pan and then cook the potato cakes until browned on each side. This irish potato cakes recipe is a great way of using up left of mash potato for a nice little treat that can make a fantastic breakfast brunch or as an evening snack with a cup of irish tea.

This irish potato cakes recipe is a great way of using up left of mash potato for a nice little treat that can make a fantastic breakfast brunch or as an evening snack with a cup of irish tea. Strain the potatoes off the water mash with 50 grams butter and season with salt and pepper. Make the potato cakes. Our previous smoked salmon recipe was a smoked salmon quesadilla with jalapenos and sriracha aioli yum. Spread the cream cheese mixture all over the surface of the cooled potato cake.

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Heat the remaining butter in a non stick pan and then cook the potato cakes until browned on each side. Serve them for dinner with corned beef or for breakfast with smoked salmon. Smoked salmon week continues at the savory tooth household.