Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Smoked salmon - sliced |
| 1 pounds | Freshly cooked mashed potatoes |
| 2 ounces | Butter |
| 1 \N | Pinches salt and pepper |
| 2 ounces | Flour |
| \N \N | Lemon wedges |
| \N \N | Dill |
| 1 small | Tub creme fraiche |
POTATO CAKES
Melt the butter and add to the hot mashed potato. Sprinkle on the flour and work the mixture into a dough. Roll out in a circular shape (¼" thick approx.) on a floured surface. Cut into rounds using a scone cutter. Cook on a lightly oiled pan or griddle until brown Spoon on a blob of creme fraiche on each potato cake. Arrange a generous slice of smoked salmon on top. Garnish with lemon wedges and sprigs of dill or parsley. Substitutions Gravadlax, smoked trout, smoked mackerel. Soured cream can be used instead of creme fraiche.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.