Tag Archives: creme fraiche

Spring Onion and Chive Potato Cakes with Smoked Salmon

Smoked Salmon With Spring Onion and Chive Potato Cakes
Smoked Salmon With Spring Onion and Chive Potato Cakes
Delicious Smoked Salmon and Potato Cakes
Delicious Smoked Salmon and Potato Cakes

I recently had the pleasure of taking a trip to the G Hotel in Galway which is an absolutely stunning hotel where we were pampered with all sorts of culinary delights, delicious cocktails and the most amazing spa treatments. The hotel was designed by Irish milliner Philip Treacy and the whole hotel is designed in the most unique and stunning way. If you have the chance to splash out for a night in Galway, this is the place to stay. While there I had a delicious breakfast one morning of potato cakes with creme fraiche and local smoked salmon. It was the perfect weekend breakfast and when I came back I decided to make it for dinner one evening.

I added spring onions and chives to my potato cakes to give it some lovely flavour, and really once you have made the potato cakes, there’s not much else to do but mix up some creme fraiche sauce which takes a matter of seconds and drape some delicious smoked salmon over the top. This is the kind of meal that you can happily eat at any time of day, perfect for breakfast, lunch or dinner.

The potato cakes really are quite easy to make, once the potato are boiled it is just a case of mashing them up and adding in the seasoning. I did my usual trick and made a batch of them and froze the rest which would be perfect sides for a few quick meals in the coming weeks. I hope you give these a go, they are really delicious and well worth the effort.

Ingredients (Serves 5-6)

Smoked Salmon (around 60g-80g per person)

Wedges of lemon to serve

Potato Cakes:

1 kg floury Irish potatoes

75-100g butter

1 bunch scallions (sliced) sautรฉed until soft

1 bunch chives chopped

Pinch salt & pepper

Creme Fraiche:

200g creme fraiche (Glenisk is the best)

1 heaped tbsp finely chopped chives

pinch salt

  1. Pop your potatoes into a pot full of boiling water with a heaped teaspoon of salt. Bring to the boil and then bring the heat down to a medium low heat and let them boil away for about15-20 minutes depending on size. Put a skewer through the potatoes to test (don’t be tempted to skewer all your potatoes too early or they might go soggy… You want floury and light potatoes)
  2. When cooked, peel the potatoes and pop into a large bowl with the butter and start mashing. You can use more or less of the butter depending on the texture of the mash, you want it soft. Add in the cooked scallions, chives, salt and pepper. Mash until combined, but don’t over mash as the potatoes will get starchy.
  3. Portion the mash out into equal amounts and squish into disc shapes with you hands. Bake in an oven with a little oil on a baking tray for about 20 minutes at 200C. Alternatively you can fry on a medium heat with a little butter or oil for a few minutes either side, you only want these golden in colour. Make sure to oil the pan well as you don’t want the potato sticking to the pan. (I prefer them baked rather than fried).
  4. Mix together all creme fraiche ingredients in a little bowl.
  5. Dollop the creme fraiche on top of the potato cakes and drape the smoked salmon over the whole lot. Serve with a lemon wedge on the side or squeeze a little lemon juice on top of the salmon.
Spring Onion and Chive Potato Cakes
Spring Onion and Chive Potato Cakes
Fry Potato Cakes Until Golden
Fry Potato Cakes Until Golden
Heap With Chive Creme Fraiche
Heap With Chive Creme Fraiche
Smoked Salmon and Herb Potato Cakes
Smoked Salmon and Herb Potato Cakes

Creamy Lemon and Caper Mixed Fish Salad

Creamy Lemon and Caper Mixed Fish Salad
Creamy Lemon and Caper Mixed Fish Salad
My Posh Picnic
My Posh Picnic
Fishy Close Up
Fishy Close Up

Without wanting to toot my own horn, this is probably the best lunch I’ve ever made! Just as well, as I was asked to write a blog for the RTE Food website, under the theme “picnic” recently and was worried my usual picnic food wouldn’t be sophisticated enough. When I was younger my family spent every summer in West Cork and rain or shine we would be on the beach every day for a swim and of course a lunchtime picnic. Our picnic lunches usually involved Egg Salad sandwiches which we gobbled down hungrily after hours or running around the beach and jumping in and out of the sea. I have an obsession with egg salad sandwiches, and it’s probably because of the reminders of endless, happy days spent on the beach.

Alas, I felt providing the RTE Food website with a recipe for Egg Mayonnaise may be laughed at, so instead I made this recipe which still has the creamy element my dear egg mayonnaise had, and delicious capers and herbs that make a good egg salad, but with mixed fish instead of egg. My mum had just pulled a fresh brown bread out of the oven which I thought would go perfectly, so I pinched half a loaf and skipped out of the house on the way to my posh picnic. This was so delicious that I can see it becoming a weekly meal, chez moi. The monkfish was quite expensive, so if I’m making again I will probably substitute it for another robust white fish and maybe leave out the prawns for a more inexpensive, week-day version. Enjoy this little beaut, but if all else fails, an eggy sandwich is always a crowd pleaser! ๐Ÿ™‚

Ingredients (Serves 2 hungry people):

1 fillet monkfish

1 filled trout

4 Irish prawns (don’t be fooled into getting tiger prawns, they’re horrible, hard and not soft and sweet like the Irish prawns)

Brown Bread sliced

Lettuce

Sauce:

3 tbsp creme fraiche

1 tbsp oil (I used rapeseed)

Zest of one lemon

Juice of 1/2 to 1 lemon depending on size (taste as you go)

1 handful capers (you can chop any of the big ones, and leave the little ones whole)

2 stalks of dill torn into little bits and extra for garnishing

Salt and Pepper

1. Bake your fish in an oven 180C with a little oil, salt and pepper until cooked through (about 15 minutes). I put on the monkfish first for 5-7 minutes as it was a much thicker piece and takes longer to cook.

2. For the sauce mix together the creme fraiche, lemon juice, lemon zest, oil, capers, chopped dill and season with salt and pepper.

3. Flake or chop the fish into bite-size pieces and stir into the sauce.

4. Serve the fish mix on brown bread and lettuce with a squeeze of lemon juice on top and a garnish of capers and dill.

5. Enjoy!

Bake Fish First
Bake Fish First
Creamy Caper, Lemon and Dill Fish Sauce
Creamy Caper, Lemon and Dill Fish Sauce
Mix in the Bake Fish to the Sauce
Mix in the Baked Fish to the Sauce
Creamy Lemon and Caper Mixed Fish Salad
Creamy Lemon and Caper Mixed Fish Salad
Finally Enjoying The Picnic Feast
Finally Enjoying The Picnic Feast
Fishy Food Porn
Fishy Food Porn

Creme de Marron Pancakes

Creme de Marron Pancakes
Creme de Marron Pancakes
Creamy and Chestnutty
Creamy and Chestnutty

Tomorrow is Pancake Tuesday, and so people all over Ireland are preparing to furiously flip pancakes for breakfast, lunch or dinner (or all of the above)!ย I started flipping pancakes on Saturday morning for brunch and was quite pleased with the results. I had a tube of Creme de Marron that I bought in The English Market a while back that I wanted to use. I decided to make Creme de Marron Pancakes with Creme Fraiche, Toastsed Almond, and a little Orange Syrup.ย Don’t have a tube of Creme de Marron handy? Try nutella instead, it will go really well with the creme fraiche, almonds and orange.

I made mine a bit thick, I blame my carb lust as I decided to make these after coming home from the gym on Saturday morning, but they’re probably best a little thinner (I used a cup of milk to a cup of flour, but try using a cup and a half of milk to a cup of flour). It’s best to make the batter the night before and let it set in the fridge.

These are easy to make, and a nice change from the norm on Pancake Tuesday, give them a whirl and let me know what you think.

Ingredients:

1 cup flour (whatever flour, white is the norm, but I used spelt)

1 1/2 cup milk (For a thinner crepe style pancake, I used 1 cup flour for a thicker pancake)

1 egg

1 tube Creme de Marron (or Nutella)

1 tub creme fraiche (about 2 tbsps per pancake)

Handful flaked almonds

1 large orange

1. Whisk together your milk, flour and egg until all are well combined and you reach your desired consistency. It should be a little bit runny for a thin pancake.

2. Heat a pan on a medium flame with a little oil or butter. Spoon a ladle of mixture onto the hot pan and flip when golden underneath. When cooked, transfer to a plate an pop in an oven preheated at 100C to keep your pancakes warm. Place your serving plates in the oven too, cold plates make cold pancakes!

3. Toast your flaked almonds on a dry hot pan until golden, be careful to watch them as they can burn easily.

4. Grate the zest of your orange and set aside. Then juice the orange and heat the juice lightly in a pan.

5. When all pancakes are cooked, prepare them by smearing a spoon of creme de marron (or nutella) and two spoons of creme fraiche in the centre of the pancake and roll it up. Serve with a few spoons of heated orange juice over the pancakes, a sprinkling of flaked almonds and a sprinkling of orange zest.

Whisk Until You Get Your Desired Consistency
Whisk Until You Get Your Desired Consistency
Let Batter Fry On A Medium Heat
Let Batter Fry On A Medium Heat
Fry Until Golden
Fry Until Golden
Keep Your Stack Warm in The Oven as You Fry
Keep Your Stack Warm in The Oven as You Fry
Smear With Creme de Marron and Creme Fraiche
Smear With Creme de Marron and Creme Fraiche
Creme de Marron Pancakes
Creme de Marron Pancakes
Man Sized Portion!
Man Sized Portion!