Spring Onion Potato Cakes, Smoked Salmon and Citrus Crème Fraîche

Ingredients

Spring Onion Potato Cakes:

4 large potatoes-peeled, cooked and mashed

1 tablespoon fresh parsley

1 bunch spring onions

1 egg

2 dessertspoons of plain flour

Crème Fraîche Spread:

6floz/175ml Irish Yogurts Clonakilty Half Fat Crème Fraîche

Juice and zest of 1 lime

Cracked black pepper

1 tablespoon freshly chopped coriander/parsley

Toppings:

Smoked salmon/smoked trout

Salad leaves/micro herbs

Lemon slices

Citrus crème fraîche

For the Potato Cakes

Thinly slice the spring onions
Mix with the mashed potatoes chopped parsley and the flour. Beat in the egg yolk.
Shape into little potato cakes and shallow fry on a hot pan with a little oil until brown on either side then finish off in a hot oven for a further 10 minutes

For the Crème Fraîche Spread

Place the crème fraîche into a bowl and add the lime juice and zest. Mix well then season to taste with some black pepper and then mix in the chopped parsley or coriander. Store in the fridge until required
To Serve
Place the cooked potato cake on a warm serving plate
Neatly arrange some of the smoked salmon/trout on top and then add a spoon of the citrus crème fraiche. Garnish with some of the salad leaves/micro herbs and then serve immediately with a wedge of lemon