Recipe by Tony Smith
A nice Sunday brunch dish.
Makes 8 potato cakes.
300g fresh Akaroa Salmon fillet
5 potatoes, about 300g sized (try to use Agria variety).
1 small red onion
4 sprigs fresh thyme
1 clove garlic
2 rashers streaky bacon
2 teaspoons snipped chives
salt & pepper to season
Boil the potatoes, and cut the salmon into 1cm cubes. Dice the onion and bacon, crush the garlic, and roughly chop the thyme.
Put the butter into a hot pan, and fry quickly the onion, bacon, garlic, and thyme. Add the salmon and chives, and cook very briefly until the salmon is sealed on the outside, then remove from the heat.
Drain the cooked potatoes, let them dry for a few minutes and then mash with a fork, but not too much. Add the eggs and salmon mix and combine, season with salt and pepper. Shape into potato cakes and fry in a large pan in a little butter or olive oil, or cook on the flat plate of the barbecue. Colour nicely on both sides and serve hot.
Perfect for brunch with an egg and some wilted spinach. Or serve with a tomato salad drizzled with virgin olive oil and a little aged balsamic vinegar.
This would also work well by replacing the salmon with hot smoked salmon.