Salmon and potatoes are a great taste combination. Nadine potatoes work particularly well for this easy to make midweek or brunch dish that's ready in under 20 minutes.
|800 g||Waxy potatoes (Main)|
|2||Eggs, lightly whisked|
|2||Spring onions, finely chopped|
|2 cm||Olive oil|
|200 g||Smoked salmon, use cold smoked (Main)|
|150 g||Sour cream|
|2 tsp||Horseradish sauce|
|½||Lemons, finely grated rind|
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- Peel and grate potatoes. Rinse in a colander, drain well and dry.
- Mix potato with lightly whisked egg and finely chopped spring onion. Season with salt.
- Heat oil in a large frying pan and cook large spoonfuls of potato in batches until crisp and golden. Drain on paper towels.
- Place 2 fritters on each plate and top with smoked salmon and dollops of combined sour cream and horseradish sauce. Sprinkle with lemon rind and serve.