330 g Desirée potatoes, peeled
freshly ground black pepper
1 heaped tablespoon rice flour
1 tablespoon Olive Oil
2 free-range eggs
3 slices good-quality smoked salmon,
(from sustainable sources, ask your fishmonger)
1 bunch fresh chives, finely chopped
Boil the potatoes in salted water until just cooked. Drain well and, when cool enough to handle, grate on the coarse side of a cheese grater into a mixing bowl. Add the seasoning, flour and the olive oil and mix well. Divide into 4 equal balls and pat into flat rounds. Leave covered in the fridge overnight if you can.
Heat a non-stick frying pan over a moderate heat and add some olive oil. Gently fry the potato cakes, 2 at a time, for 2 to 3 minutes each side until light brown and heated through. Keep warm.
Meanwhile, soft boil the eggs for 4 minutes – this recipe works best with runny yolks. Arrange a couple of potato cakes on each plate and top with smoked salmon. Shell the eggs and place on top. Sprinkle over the chives. Season well.