Smoked salmon on potato fritters

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.

Ingredients

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

Directions

1. Peel and grate potatoes. Rinse in a colander, drain well and dry.
2. Mix potato with lightly whisked egg and finely chopped spring onion. Season with salt.
3. Heat oil in a large frying pan and cook large spoonfuls of potato in batches until crisp and golden. Drain on paper towels.
4. 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.