1 Box Gary Rhodes frozen
-mashed potato
1 Egg yolk
12 Thin slices fresh salmon
60 g Flour; (2oz)
1 Tub creme fraiche
3 Pieces frech chervil
3 Limes; juice of
10 ml Olive oil; (1/2fl oz)
Freshly ground black pepper
Mix the egg yolk and flour into the mashed potatoes, adjust seasoning.
Heat a non-stick frying pan with a little olive oil and fry 3 small potato
cakes until golden brown on both sides. Place in the centre of plate. Place
the salmon slices into the lime juice for 1 minute and then place on top of
the potato cakes. Top with a spoonful of creme fraiche and drizzle with
olive oil. Season with freshly milled black pepper and garnich with the
chervil.
Yields
1 servings
