| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New, Superchefs |
1 |
servings |
INGREDIENTS
| 1 |
|
Box Gary Rhodes frozen mashed potato |
| 1 |
|
Egg yolk |
| 12 |
|
Thin slices fresh salmon |
| 60 |
g |
Flour; (2oz) |
| 1 |
|
Tub creme fraiche |
| 3 |
|
Pieces frech chervil |
| 3 |
|
Limes; juice of |
| 10 |
ml |
Olive oil; (1/2fl oz) |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Mix the egg yolk and flour into the mashed potatoes, adjust seasoning.
Heat a non-stick frying pan with a little olive oil and fry 3 small potato
cakes until golden brown on both sides. Place in the centre of plate. Place
the salmon slices into the lime juice for 1 minute and then place on top of
the potato cakes. Top with a spoonful of creme fraiche and drizzle with
olive oil. Season with freshly milled black pepper and garnich with the
chervil.
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