This potato cake, with smoked salmon and caviar, is a wonderful starter to a light meal or a can be a hearty lunch if served with bacon and cranberry sauce (see photo below).
Serves 6
6 large potatoes, finely grated
Salt and pepper
3 tbsp of butter
6 slices of smoked salmon
50g lumpfish caviar
Crème fraiche
Red onion, chopped (optional)
In a fryingpan, melt some butter and add 1/6th of the grated potato forming a thin potato cake. Fry for 5-6 minutes per side, until golden brown. Fry 1-2 cakes at the time.
Serve with salmon, crème fraiche and caviar.
Or, for a lunch, serve with bacon and cranberry sauce.