Potato Pancakes With Smoked Salmon, Poached Eggs And Aspa

Having nailed our old nature to the cross, we keep wistfully returning to the scene of its execution. We begin to fondle it, to caress it, to long for its release, even to take it down again from the cross. We need to learn to leave it there. When some jealous, or proud, or malicious, or impure thought invades our mind we must kick it out at once. It is fatal to begin to examine it and consider whether we are going to give in to it or not. We have declared war on it; we are not going to resume negotiations. We have settled the issue for good; we are not going to re-open it. We have crucified the flesh; we are never going to draw the nails.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs		He alex fac, New	1	Servings

INGREDIENTS

1		Starchy potato
1		Bunch chives, finely snipped
2	T	Ground nut oil
6		Fine slices of cold smoked
		salmon
100	g	Sour cream, 4oz
1		Lemon
10		Spears of asparagus halved
		and blanched
2		Eggs
2	T	White wine vinegar

INSTRUCTIONS

The important thing to remember when making the potato pancakes is to
choose the right potato. You need a variety that has the necessary
starch to hold the pancake together.  Peel the potato, wash and then
grate it. Fold the grated potato into  a tea towel and squeeze out as
much of the water as possible. Transer  to a bowl and mix with half of
the snipped chives then season with  salt and pepper.  Heat a small non
stick frying pan with 1 tbsp of the groundnut oil,  place half the
grated potato/chive mixture to high heat for 2  minutes, turn with the
spatula and fry over a medium heat to high  heat for 2 minutes, turn
with the spatula and fry for a further 2  minutes on the other side.
Transfer to a tray then repeat the process  with the second half of the
mixture. Place the 2 in the oven for 5  minutes.  Bring a shallow pan
of water to boiling point with 2 tbsp of vinegar  and salt to taste.
Turn the heat down as low as possible. Place the  eggs into the hot
water and poach for about 6 minutes until they are  still soft in the
centre.  While they are cooking mix the sour cream with the second half
of the  chives and season with salt and pepper. Remove the pancakes
from the  oven, spread with the sour cream, top with the salmon, eggs
and  asparagus then serve.  Converted by MC_Buster.  Per serving: 362
Calories (kcal); 30g Total Fat; (70% calories from  fat); 15g Protein;
13g Carbohydrate; 418mg Cholesterol; 166mg Sodium  Food Exchanges: 0
Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2  Fruit; 5 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1085 Calories From Fat: 548 Total Fat: 62.3g Cholesterol: 424mg Sodium: 9560.8mg Potassium: 6025.3mg Carbohydrates: 90.7g Fiber: 33.1g Sugar: 5.4g Protein: 74g