Total time 40 minutes, plus chilling
330 g Cream delight potatoes
2 spring onions
1 heaped tablespoon plain Flour
1 small knob of unsalted butter
2 large free-range eggs
3 slices of smoked salmon, from sustainable sources
2 heaped teaspoons sour cream
1 bunch of fresh chives
1 Peel the potatoes and place in a pan, just covered with boiling salted water and cook on a medium heat for 15 minutes, or until tender. Drain and leave to steam dry.
2 Once cool enough to handle, coarsely grate into a mixing bowl.
3 Trim, finely slice and add the spring onions along with a pinch of sea salt and black pepper. Add the flour and half the butter, then mix well.
4 Divide into 4 equal-sized balls and pat into at rounds. Place on a plate, cover with plastic wrap and pop in the fridge to chill for at least 30 minutes to firm up.
5 Place a large non-stick frying pan over a medium heat and dot in the remaining butter. Gently fry the potato cakes for 2 to 3 minutes on each side, or until lightly browned and hot through. Remove to a plate and keep warm until ready to serve.
6 Meanwhile, carefully lower the eggs into a small pan of boiling salted water and cook on a medium heat for 5 minutes for a runny yolk.
7 Slice the smoked salmon, arrange two potato cakes on each plate and top with equal amounts of salmon.
8 Peel the eggs, then divide between your plates. Spoon over the sour cream, snip over the chives, season well and serve.
Tip: Get ahead and save yourself a bit of time by working up to step 4 the day before – they’ll sit happily in the fridge until you’re ready to go!
The Carousel thanks Jamie Oliver and Woolworths for this recipe