Smoked salmon potato cake with horseradish cream
500g/1lb2oz new potatoes
500g/1lb2oz sliced smoked salmon
4 tbsp Prep Premium Groundnut oil
1 tsp horseradish cream
100ml/6tbsp whipped double cream
sea salt and pepper
10 leaves flat parsley
Peel and wash the potatoes.
Grate them with a hand grater and season with the sea salt and flavour with the pepper.
Place the Prep Premium Groundnut Oil into a four hole Blini/Fried Egg Pan and when the oil is hot cook the potatoes until golden brown (medium heat).
Make sure to press the potatoes down with a palette knife so they cook evenly, cook for about 5-6 minutes.
Whisk the cream with the horseradish, salt and pepper to taste, until it has thickened.
To serve, place the potato on your plate and carefully place 3 slices of salmon overlapping each other on top. Place on a dollop of cream and then garnish with flat parsley.