450g/1lb potatoes, cooked and mashed
75g/3oz plain flour
2 eggs, beaten
2 spring onions, chopped
a little freshly grated nutmeg
50g/2oz butter, melted
150ml/¼ pint sour cream
12 slices of smoked salmon
salt and ground black pepper
chopped fresh chives, to garnish
Put the potatoes, flour, eggs and spring onions into a large bowl. Season with salt, pepper and a little nutmeg, and add half the butter. Mix thoroughly and shape into 12 small potato cakes.
Heat the remaining butter in a non-stick pan and cook the potato cakes until browned on both sides.
To serve, mix the sour cream with some salt and pepper. Fold a piece of smoked salmon and place on top of each potato cake. Top with the cream and chives and serve immediately.
Cook’s tip: If it is more convenient, you can make the potato cakes in advance and keep them overnight in the refrigerator. When they are required, warm them through in a hot oven for about 15 minutes before topping with the salmon and cream cheese, and serving.
Variation: You could also top the potato cakes with smoked mackerel and a squeeze of lemon juice, or even slices of thinly cut smoked ham, if you like.
From The Perfect Afternoon Tea Recipe Book