December 2007
Sponsored by
Potato Cake Perfection!
A gorgeous starter idea for Christmas Day combining decadent smoked salmon with cool lemon & dill infused crème fraiche, piled high on warm homemade potato cakes.
Even better, you can make the potato cakes well in advance and freeze them - from freezer to fabulous in a matter of minutes.
| Makes: |
6 potato cakes |
| Preparation time: |
20 minutes |
| Cooking time: |
5 minutes |
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 Ingredients |
- 100g (4oz) mashed potato
- 1 medium egg, lightly beaten
- 2 tbsp Juvela Gluten-free Mix
- 1 tbsp olive oil
- 100g (4oz) crème fraiche
- juice of 1 lemon
- 2 tbsp fresh dill, finely chopped
- freshly ground black pepper
- 100g (4oz) smoked salmon
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 Method |
- To make the potato cakes, place the mashed potato, egg and Mix into a large bowl and beat together until combined.
- Heat the olive oil in a frying pan, place a pastry cutter/ring in the pan and spoon the potato mixture into cutter/ring, then remove the ring. Cook for 2-3 minutes on each side, or until crisp and golden.
- Add the lemon juice, dill and black pepper to the crème fraiche. Spoon over the potato cakes and top with slices of smoked salmon.
Thank you to Juvela for sponsoring this recipe.
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