TV Shows: Planet Food – Germany Recipes Potato Cakes with Smoked Salmon

Ingredients

For the potato cakes:

  • – 1 big potato per cake (4 in total)
  • Speck (bacon)
  • Fresh thyme
  • Pinch of flour
  • Black pepper
  • Butter
  • Sunflower oil
  • Salt
  • 12 slices of smoked salmon

    For the dressing:

  • 4 tbspoons of cream fraiche
  • Horseradish
  • Coriander
  • Black pepper
  • Lemon
  • Lime
  • Sweet mustard
  • Chives
  • Dandelion leaves
  • Radiccio
  • Rocket
  • Black pepper

Method

For the Potato Cakes:

1. Cut the speck (bacon) into little cubes. Speck is quite salty so don’t add too much salt. Put it into a really hot frying pan. Make sure that the pan is really hot, so the speck become really crispy.

2. While the speck is cooking, go onto the potatoes and grate them. Do it at the very last minute, otherwise they will turn grey. Before you fry them, get the moisture out drying them with kitchen paper.

3. Chop some fresh thyme and add it to the potatoes.

4. Drain the bacon in kitchen paper and also add it to the potato with a bit of black pepper. Mix it with your hands. So that this mixture sticks together in the pan, add a little bit of flour. Make a patty with the potato mixture and place it in the pan in some really hot butter and oil.

5. Take the potato cake out after 5 or 10 minutes, depending on the thickness of the cake, and put it onto a plate.

For the Dressing

1. Cream fraiche is the basis of the dressing, so put 4 tablespoons in a bowl and a teaspoon of honey mustard, add the juice of half a lemon, stir it and add about a teaspoon of fresh horseradish. Grate the horseradish quite fast and don’t overdo it, it’s very strong. For a little bit of colour, add some chives and coriander. Mix it all together with some rodiccio, rocket and dandelion leaves.

2. For the presentation, put 3 slices of smoked salmon on top of each potato cake and pile up the dandelion/cream fraiche dressing on top of the salmon. A little bit of lime on the side, and finally a twist of pepper. Makes a perfect weekend breakfast.

Recipe from Merrilees Parker