Smoked Salmon Potato Cakes

Ingredients

2 cups leftover cold mashed potato
1 egg, beaten
2tbls plain flour
½ tub Glenisk Crème Fraiche
200g smoked salmon
½ finely chopped red onion
1tbls baby capers
4 lemon wedges
Black pepper
50g watercress

Method

1. Potato Cakes: Mould the leftover mashed potato into 8 potato cakes and slightly flatten them. Dip into the beaten egg then dust with flour. Heat the sunflower oil in a non stick pan and fry the potato cakes until golden brown all over.

2. Plating up: Gently 'shape' a small handful of watercress between your hands into a ball. Place on the plate and arrange the potato cakes on top. Pile a generous piece of smoked salmon on top of each potato cake. Grind over some black pepper. Spoon a little Glenisk Crème Fraiche on top of the smoked salmon. Sprinkle with finely chopped onion and baby capers. Place a lemon wedge on each plate.

Serves

4 as a starter

Wonderful Watercress - Read Rozanne's article on the healing and health enhancing benefits of this natural superfood.