Savoury bread and butter pudding
Prepare this warming dish the day before, so all you need to
do is pop it in the oven when you wake up
Potato cakes with smoked salmon
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to ingredients
- 3 medium potatoesquartered
- 100g flourplus extra for dusting
- ½ tsp baking powder
For the topping
- 150g pack full-fat soft cheese
- 200g pack smoked salmon
- half a small red onionthinly sliced
- 1 tbsp caperdrained
- zest 1 lemon
Nutrition: per serving
- kcal394
- fat21g
- saturates12g
- carbs36g
- sugars1g
- fibre2g
- protein18g
- salt4.35g
Method
step 1
Make the potato cakes. Bring a large pan of salted water to the boil. Tip in the potatoes and cook for 10-15 mins until soft. Drain well, then return to the hot pan for 1-2 mins to allow any excess moisture to evaporate. Pass the potatoes through a ricer or sieve to get a really fine mash.
step 2
Weigh out 250g of the mash and place in a bowl (you shouldn’t have much left over). Tip in the flour, baking powder and 1 tsp salt. Mix together until the mixture forms a soft dough. Shape into a ball, then tip out onto a lightly floured surface. Roll out into a circle about 20cm across and 1cm thick. Cut into 8 triangular wedges and generously dust all over with flour. The potato cakes can be made up to this point 1 day ahead and chilled or frozen for up to 1 month.
step 3
Set a large, non-stick frying pan over a medium heat (no need to add oil). When hot, dry-fry the cakes for about 3-5 mins on each side until golden and cooked through. You may have to do this in batches. Stir a little water into the soft cheese until it is spoonable. Place the potato cakes on plates, top with dollops of soft cheese and a smoked salmon slice, then scatter over the red onion, capers and lemon zest to finish.
