1 (120g) pack smoked salmon, cut into 12 small pieces
For the cream sauce
120ml lemon juice
150ml double cream
fresh chives, to taste
salt and pepper to taste
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Method Prep:20min › Cook:15min › Ready in:35min
Steam the potatoes until soft, or boil and dry in the oven. While still hot, push potatoes through a sieve (don't blend them in a food processor). Place in a bowl and allow to cool.
Beat the milk, flour, eggs, egg whites, cream and seasoning into the potatoes.
In a large frying pan melt 3 tablespoons clarified butter. Carefully spoon 1 tablespoon of potato cake mixture into the pan and repeat to make 6 cakes. Allow to sizzle and lightly brown at the edge. Place a piece of salmon on top of each cake, then spoon another tablespoon of potato mixture over and allow to spread over the salmon. Leave to cook until bubbles appear on top, then flip over and cook for 30 seconds on the other side. Keep warm.
For the cream sauce:
In a small non-reactive saucepan, simmer the lemon juice until syrupy. Stir in cream and bring to boil, whisking until frothy. Simmer until thickened and season.
To serve, place 1 cake per person onto a plate, spoon over cream sauce, add one piece of smoked salmon and sprinkle with chives.
This recipe calls for clarified butter, which is butter that has been cooked to its boiling point so that it separates. The water evaporates and then any solids are skimmed off the surface. Once clarified, butter has a higher smoking temperature making it easier to cook with. Learn how to make your own clarified butter here.