Also a mayor bonus the potato cakes can be made ahead of time and be reheated before serving.
Smoked Salmon on Potato Cakes
450g cooked, mashed potatoes
2 eggs, beaten
2 tbsp. scallions, finely chopped
Salt, pepper and nutmeg
50g butter, melted
125 ml soured cream
1 tbsp. dill, chopped
Salt and black pepper
And of course as much smoked salmon as you desire.
Mix the potato, flour, eggs, scallions, salt, pepper, nutmeg and half the butter.
Mix well together and shape into 12 small potato cakes.
Heat the remaining butter in a non-stick pan and then cook the potato cakes until browned on each side.
The cakes can be served immediately or kept overnight in the fridge.
15 minutes before serving reheat in a hot oven.
Mix the soured cream, dill and seasoning.
Place a slice of smoked salmon on each potato cake and top with the cream mixture.
Read more: Potato lovers' Irish recipe for boxty
H/T: Bord Bia.