Few sprigs of dill for decoration plus one tablespoon of finely chopped
Salt and pepper to taste
WHAT SPECIAL KITCHEN EQUIPMENT?
Large frying pan.
See cook's notes below for some ideas on presentation.
CLICK ANY PICTURE BELOW TO ENLARGE IT
COOK'S NOTES This is a "posh" version of the humble but delicious
plain potato cake. You can
tailor this recipe and the presentation of the potato cakes according to
your own taste. For example, try substituting soured cream in place of
the cream cheese. You can even top each potato cake with a lightly
poached egg.
If you don't like horseradish sauce simply leave it out although be sure
to season the potatoes well in that case and a squeeze or two of lemon juice
will go some way to replace the tang of horseradish.
If you are aiming for a really up-market presentation then gently firm
the potato mix into baking rings (3 to 4cm wide) and chill for 30 minutes.
Remove from the baking rings and fry as normal. If you have no baking rings
then a cheaper alternative is to empty the contents of a small can of
vegetables (store in the fridge for later use) and remove the metal base.
That makes an ideal baking ring. You will need to form the potato cakes one
at a time and place each on a plate before chilling in the fridge.
PREPARATION
If you have no left over mashed potato then make some now and season
well with salt and pepper.
Lightly whisk the egg.
Heat the olive oil in the frying pan to a medium heat.
COOKING METHOD
Mix the mashed potato, dill and horseradish well. Taste and add more salt and pepper
if required.
Take a quarter of the potato mix and form into small cakes about
2cm (¾in) deep. Pat them so that the top and bottom are reasonably flat. this
will help the cooking process.
Brush each of the potato cakes with the whisked egg and then place them in the
flour.
Turn them around so that all the surfaces are evenly covered in flour.
Gently place each of the potato cakes into the pre-heated olive oil in the
frying pan. A maximum of four per frying pan to give room to turn them easily.
Fry until the base is golden brown. This will take about three minutes depending
on the heat. Turn them over and cook until the other side is golden brown.
Lightly spread some cream cheese over the top of the potato cake and then top it
with a slice of smoked salmon.
Let your mind decide what other topping might
go well, after all it's only a potato cake and almost anything can be used as a
topping.
