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Smoked Salmon and Boxty Potatoes with Escoffier Sauce

For Boxty Potatoes
225g (8oz.) Cold Mashed potatoes
225g (8oz.) Peeled Raw potatoes
Salt and Black Pepper
A little Butter for frying.

For Sauce
225g (8oz.) Fromage Frais
60g (2 oz) Chopped Walnuts
1 Tablespoon Horseradish Sauce

225g (8oz.) Thinly sliced Smoked Salmon

Grate the raw potato into the cold mash using the coarse blade on your grater.
Season these well and mix well together.
Make these into flat potato cakes.(Make at least 8 for 4 good portions)
Heat the butter in the pan and fry these in the hot butter for about 5 mts each side until brown and cooked through.
You will probably have to do these in batches so have your oven heated to keep them warm.
For the sauce just mix the three ingredients together.
Assemble each one by putting a boxty cake on each plate, then a dollop of the sauce, then a piece of smoked salmon folded to the size of the boxty cake,then another boxty cake,smoked salmon and again the sauce. Pop these in the warm oven for 4 to 5 mts just to heat the salmon through and serve straight away



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef