| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Mashed potatoes |
| 3 |
ts |
Self-raising flour |
| 3 |
|
Eggs |
| 3 |
tb |
Milk |
| 3 |
tb |
Double cream |
| 2 |
|
Egg whites |
|
|
Salt and freshly ground black pepper |
|
|
Freshly grated nutmeg |
|
|
Unsalted butter for greasing |
| 3 |
oz |
Sliced smoked salmon |
INSTRUCTIONS
Mix mashed potato with flour, whole eggs, milk and cream. Beat until
smooth. Beat in the extra egg whites and seasonings.
Pass through a sieve into a clean bowl. Put to one side to rest. Heat a
griddle or skillet until evenly hot. Grease lightly.
Drop dessertspoons of mixture onto the griddle, it should hold its shape
straight away.
Put the small pieces of smoked salmon on top and then a little more potato
batter to enclose the filling.
After about a minute, when the underside is golden, flip over with a
palette knife and cook on the other side.
Serve 4 or 5 per portion surrounded with a rosemary cream sauce, with a few
shreds of smoked salmon on top, or a teaspoon of salmon caviar.
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