Cooking time: 45 min

Ingredients

Method:

1. Peel, quarter and boil the potatoes in salted water until cooked, and mash them finely.

2. Combine the milk and cream in a saucepan and bring to the boil. Remove from the heat. Whisk two egg yolks and the white of one egg into the potato mixture along with the flour (and baking powder if used). Then mix in the hot cream and milk, and season with salt and pepper. It should at this stage be a thick batter. It can be prepared in advance and refrigerated until ready to use.

3. Before cooking the potato cakes, whisk remaining two egg whites until stiff and fold into the batter. Heat frying pan and lightly oil once hot. Turn down the heat to medium. Spoon in potato mixture making small heaps for individual cakes. Once the side facing down is fairly firm, turn it and flatten the potato cake gently with a spatula. Cook until done.

4. Arrange in the middle of the plate, gently spread a dollop of crème fraîche over it and top with Burren Smokehouse Salmon of Knowledge.

Bon appetit!