- Serves: 4-6
- Cook Time: 40 minutes
- Prep Time: 35 minutes
- Effort: easy
- 1 kg roosters potatoes, peeled
- 100 g crème fraîche
- 3 egg yolks
- 1 heaped tsp dijon mustard
- 3 tbsp spring onions, finely sliced
- dashes of sunflower oil
- crème fraîche, to taste
- finely snipped chives
- 1 lemon, zest and juice only
- Irish smoked trout
- micro- herbs, (optional)
1. Cook the potatoes in a large saucepan of boiling salted water until tender. Drain them well, tip into a bowl and mash with a potato ricer or masher.
2. Add the crème fraîche, egg yolks, mustard, spring onions, salt and pepper and mix well.
3. Add enough flour to the mixture to bring the potatoes to a consistency suitable for kneading and sprinkle additional flour on the work surface. Roll the dough out to 5cm thick using a rolling pin and cut into circles using a 10cm scone cutter.
4. Melt a knob of butter with a dash of sunflower oil in a frying pan and fry the potato cakes gently on both sides until golden-brown. You may need to cook them in batches. Transfer them to a plate lined with kitchen paper once cooked.
5. To serve, mix the crème fraîche, chives, lemon zest, lemon juice and pepper to taste in a bowl. Top each potato cake with a dollop of this mixture and then a piece of the smoked trout. Garnish with micro herbs if you like, or alternatively more snipped chives.
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