330 g Desirée potatoes, peeled
freshly ground black pepper
1 heaped tablespoon rice flour
1 tablespoon Olive Oil
2 free-range eggs
3 slices good-quality smoked salmon,
(from sustainable sources, ask your fishmonger)
1 bunch fresh chives, finely chopped
Lactose free cream cheese to serve (optional)
Boil the potatoes in salted water until just cooked.
Drain well and, when cool enough to handle, grate on the coarse side of a cheese grater into a mixing bowl.
Add the seasoning, flour and the olive oil and mix well.
Divide into 4 equal balls and pat into flat rounds. Leave covered in the fridge overnight if you can.
Heat a non-stick frying pan over a moderate heat and add some olive oil.
Gently fry the potato cakes, 2 at a time, for 2 to 3 minutes each side until light brown and heated through. Keep warm.
Meanwhile, soft boil the eggs for 4 minutes – this recipe works best with runny yolks.
Arrange a couple of potato cakes on each plate and top with smoked salmon.
Shell the eggs and place on top. Sprinkle over the chives. Season well.
Recipe adapted from: Good Food