Tag Archives: Traditional Irish Food

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) sautéed 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

Irish Brown Dillisk Scones

Delicious Brown Dillisk Soda Scones
Delicious Brown Dillisk Soda Scones
Beautiful Brown Dillisk Soda Scones
Beautiful Brown Dillisk Soda Scones
The Perfect Lunch
The Perfect Lunch

This recipe came about as a result of a craving for brown soda scones and a bag of dried dillisk (dried Irish seasweed) in my press waiting to be used up! I had totally forgot about it until I recently read that John and Sally McKenna had released a book about cooking with seaweed (or sea vegetables as the more posh folk would say), and it reminded me that I had a bag to us up, so in it went to my last batch of brown soda scones. Seaweed of all different varieties adorn the Irish shores, and yet Irish people don’t eat it nearly as much as you would think despite it being such a nutritous food. However, seaweeds are becoming very fashionable again and I’m starting to sea a whole number of varieties on menus again. Seaweed has been used as a beauty treatment in Ireland for centuries, and many Irish cosmetic companies use it as their superstar ingredient, Voya being by far the best Irish luxury cosmetic company, harnessing seaweeds hydrating properties. So here’s to using what we have in plenty and finding fun and unusual ways of cooking and eating it.

I also have to mention Macroom Oats and Flours as I used them in this recipe, and I use their grains all the time. The Macroom mill is based in Cork and is run by a man called Donal Creedon. I haven’t met him, but he’s known in Cork as being a true artisan who has managed to make oats and flour a luxury artisan product. His oats are stoneground and lightly toasted and make the most delicious, luxurious porridge in the world. His wholemeal flour is ground in the same way and gives the most lovely slightly nutty texture to breads. I recommend seeking the products out, they’re available in most good independent delis and health shops around the country, but often times if they’re not you can just enquire at your local speciality store and they’re usually quite open to ordering unavailable products in.

These scones are savoury using the dillisk which has a lovely very slightly salty taste and beautiful texture, and a little parmasan cheese to give the scones a subtle kick. When they are fresh out of the oven the taste of the dilisk is stronger (the heat and moisture rehydrates the dried dillisk), however when cooled the taste is extremely subtle. However, these would be perfectly delicious without the dillisk or cheese, and the recipe can be used in exactly the same way and would be gorgeous topped with a little jam and cream.

Delicious Irish Ingredients
Delicious Irish Ingredients
Dried Dillisk
Dried Dillisk

Ingredients (makes 6-8):

225g self raising flour

180g coarse wholemeal flour

20g oats (if you don’t have any oats you can just use 20g wholemeal flour)

1 tsp bread soda

1 pinch salt

75g butter room temperature

2 tbsp grated Parmasen cheese (or any other cheese)

2 handfuls of dillisk (or other dried seaweed) chopped

300ml buttermilk

2 eggs

2 tbsp mixed seeds to scatter on top (optional)

  1. Preheat the oven to 220C and mix the flours, bread soda, salt, cheese and dillisk into a bowl.
  2. Rub the butter into the flour mixture until combined in.
  3. Mix together one of the eggs and the buttermilk and milk into the flour with your hand until the mixture is combined.
  4. Turn out onto a floured surface. This is a loose, wet mix, so spoon some mixture out trying to keep height of about 2-3cm height. (If you prefer a more structured scone that is less loose, then use 100ml less buttermilk, then you should be able to turn out your dough and use a scone cutter). There is a beautiful moist softness to the recipe above though, so I recommend doing it my way.
  5. Pop the scones into a tin on top of a greased piece of baking paper, you can use a little of the second beaten egg to wash the top of the scones and sprinkle the seeds on top.
  6. Bake for about 10-15 minutes, they are done when they are golden on top.
  7. Let cool completely on a wire wrack before serving.
Macroom Stoneground Wholemeal Flour
Macroom Stoneground Wholemeal Flour
Portion Out Dough
Portion Out Dough
Ready For The Oven
Ready For The Oven
Brown Scones Hot From The Oven
Brown Scones Hot From The Oven
Delicious Buttered Brown Soda Scones
Delicious Buttered Brown Soda Scones