For the potato pizza:
1 large (russet) potato, peeled and grated lengthwise
2 tblsp butter (or a neutral flavoured oil like rapeseed)
salt & pepper
For the toppings:
4 oz / 110g soft goat cheese, at room temperature
1 1/2 tblsp chives + more for garnish, finely minced
1/2 garlic clove, finely minced
rind of half a lemon
200g of thinly sliced Burren Smoked Irish Organic Salmon
2 tblsp capers, drained
2 tblsp red onion, finely chopped
1/2 hard boiled egg, finely chopped
Combine goat cheese, lemon zest and the minced garlic in small bowl. Season to taste with salt and pepper. Gently stir in the fresh chives. Set aside.
In a separate bowl, season the chopped red onion and hard-boiled egg with salt.
Working quickly (as the potato will start to turn brown fast), grate the potato (lengthwise) into a big bowl using the large holes of a grater. Squeeze the potato strips over the sink to remove any excess liquid. Season generously with salt and pepper and toss.
Heat the butter or oil in a 8-10 inch frying pan over medium-high heat. Once hot, add the grated potato and shape into a large circle with a spatula. Press the back of a spoon onto the mixture to compact it, cover and cook gently for 8 to 10 minutes, until the bottom is golden brown. Turn over carefully and cook for another 8 to 10 minutes, until golden brown and crispy. Remove to a cooling rack and allow to cool to room temperature.
Once cooled, spread the goat cheese mixture on the top. Layer the smoked salmon directly over this and sprinkle with the red onion, hard-boiled egg, and capers. Garnish with freshly chopped chives.
Cut into wedges and enjoy!