This recipe is from the month of April on Jamie’s calendar. Since I had both left over mashed potatoes and salmon, I didn’t see any need to wait. My mom used to make potato cakes for breakfast from leftovers from the night before. They are good!
Fish, veg, dairy buttery potatoes. Balanced. Economical. Leftovers were used Frugal!
Jamie’s Potato Cakes with Smoked Salmon
250 g leftover mashed potatoes (no milk added)
50 g flour with extra for dusting (I changed this from 80 g)
1 egg yolk, beaten
1 bunch of chives
4 tbsp creme fraiche
2 tsp horseradish
Juice of 1 lemon
Salt and pepper
Smoked salmon, sliced (mine was coated with red peppercorns and Champagne)
Mix the potatoes, flour, yolk and chives together, then knead lightly. Form into four cakes and refrigerate for about 30 minutes.
Mix the the creme fraiche, horseradish and 1/2 of the lemon juice, salt, pepper and a splash of olive oil together. Refrigerate until ready to use.
Cook the potato cakes in a hot non stick pan with a little olive oil about 4 minutes per side until crispy and brown.
Mix the mache with some lemon and olive oil and divide between 4 plates. Top with the potato cakes, salmon and creme fraiche.