Name: Potato pikelet with ocean trout and roe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 400 gram potatoes, peeled, quartered; 3 tablespoon plain flour; 2 eggs; 1/4 cup (60ml) cream; 1 teaspoon salt; 1 tablespoon chopped chives; olive oil, for frying; 12 slices (250g) smoked ocean trout; creme fraiche, to serve; ocean trout roe, to serve; lemon wedges, to serve

Potato pikelet with ocean trout and roe

This indulgent savoury breakfast dish is perfect for lazy weekend breakfasts with friends or partners. Light and fluffy, this tasty potato and chive pikelet is beautiful topped with thin slices of smoked trout, salty roe and a dollop of creme fraiche.

Serves 4

Prep

20M

Cook

10M

Total

30M

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Ingredients

400 gram potatoes, peeled, quartered

3 tablespoon plain flour

2 eggs

1/4 cup (60ml) cream

1 teaspoon salt

1 tablespoon chopped chives

olive oil, for frying

12 slices (250g) smoked ocean trout

creme fraiche, to serve

ocean trout roe, to serve

lemon wedges, to serve

Method

1.Bring a large saucepan of salted water to the boil. Add potatoes; cook, until tender. Mash until smooth; leave to cool slightly.

2.Add flour and eggs to mashed potato; mix until smooth. Stir in cream, salt and chives.

3.Heat a little olive oil in a large, non-stick frypan over medium heat. Grease four 8cm-round metal egg rings with oil.

4.Divide the mixture between the four egg rings; cook 3-4 minutes each side, or until cooked through.

5.To serve, place a potato pikelet onto each plate. Top with 3 slices of ocean trout, a dollop of creme fraiche and a teaspoon of roe. Serve with lemon wedges.

You will need about 3 medium potatoes for this recipe.
Note

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Ingredients

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