I went for a visit to my mum’s house for a couple of days. We live in different countries, so we don’t hung out often unfortunately. But it was fun. I’ve found my old cooking books and we just had to cook something together. The easiest and fastest recipe was the one by Bill Granger from a book “Bill’s Food”.
At the beginning it was strange to make a potato cakes (very popular in Poland) without an egg and a flour. But hey, Bill knows what he cooks, so we did it. It wasn’t the easiest task to turn the cakes on a frying pan, but the final effect was amazing! Delicate potato cakes with fresh salmon and mustard dressing made our morning perfect. We had a nice cup of coffee after the meal and we couldn’t stop talking about how special it was.
You should try it as well. It’s very easy to prepare, doesn’t take much of time and tastes just perfect.
You will need for potato cakes:
- 3 large potatoes
- 2 tbsp chopped fresh chives
- 60g butter, melted
- sea salt
- freshly ground black pepper
- 60ml (1/4 cup) olive oil
- 2 tsp Dijon mustard
- 2 tsp sugar
- ½ tsp salt
- 1 tbsp white wine vinegar
- 60ml (1/4 cup) canola oil
- 8 slices smoked salmon
Grate the peeled potatoes and squeeze out any excess liquid. Put the potato in a bowl, add the chives, butter, salt and pepper.
Heat the oil in a frying pan over a medium heat. For each potato cake, spoon 1,5 tablespoons of mixture into the pan and fry until golden on both sides. Drain on paper towels. You can keep it warm in the oven (in 150*C) until all the potato cakes are made. I didn’t and it was delicious.
Meanwhile to make the dressing, whisk the mustard, sugar, salt and vinegar together in a bowl until the sugar has dissolved, then whisk in the oil in a thin stream.
Put two potato cakes on each plate, top with salmon & drizzle with dressing
Source: Bill Granger, Bill’s Food