CRISPY POTATO CAKES DRAPED WITH SALMON & RED ONION SLIVERS

Ingredients

4 potatoes, peeled and halved 1/2 cup plus 5 tsp double cream 2 tbls soft butter sea salt and freshly ground black pepper, to taste 1 egg 1/2 cup canola oil flour, for dusting 200 g goats milk feta cheese 150 g smoked salmon 1/2 red onion, finely diced 2 Tbsp chives 1 small handful of fennel fronds

Cooking Instructions

Add the potatoes to a saucepan and submerge. Cook over a high heat in rapidly boiling water until tender. Drain, then mash the warm potatoes with the cream and butter, adding a little of both at a time until the mixture is creamy and lump free. Season to taste. Add the egg and mix. Using your hands, mould into thick patties. Add ½ cup canola oil to a pan and place over a medium to high heat. When the oil is hot, dust the potato cakes with flour and fry on each side until crisp and golden. Drain on paper towel. Repeat until all the cakes are fried – if the oil becomes dirty, clean the pan and use the remaining oil. Top each potato cake with shavings of goat’s-milk cheddar and drape with a slice of smoked salmon. Top with slivers of red onion and scatter with snipped chives and fennel fronds. Season to taste and serve.

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