Potato Cakes with Smoked Salmon and Lemon & Dill Créme Fraiche
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Introduction:
A gorgeous lunch or starter idea combining decadent smoked salmon with cool lemon & dill infused créme fraiche, piled high on warm homemade potato cakes. Serves 2 - makes 6 Potato Cakes.
Notes:
Even better, you can make the potato cakes well in advance and freeze them - from freezer to fabulous in a matter of minutes
Ingredients:
100g (4oz) mashed potato,
1 medium egg, lightly beaten ,
2 tbsp JUVELA Gluten-Free Mix ,
1 tbsp olive oil ,
100g (4oz) créme fraiche*,
Juice of a lemon ,
2 tbsp fresh dill, finely chopped ,
Freshly ground black pepper,
100g (4oz) smoked salmon.
* Please check the Food List for suitable gluten-free brands.
Method:
- To make the potato cakes, place the mashed potato, egg and Juvela Gluten-Free Mix into a large bowl and beat together until combined.
- Heat the olive oil in a frying pan and spoon the potato mixture into pastry cutters in the pan, then remove the cutter. Cook for 2-3 minutes on each side, or until crisp and golden.
- Add the lemon juice, dill and black pepper to the créme fraiche. Spoon over the potato cakes and top with slices of smoked salmon.
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