Smoked salmon on potato fritters
Salmon and potatoes are a great taste combination. Nadine potatoes work particularly well for this easy to make midweek or brunch dish that's ready in under 20 minutes.
- Peel and grate potatoes. Rinse in a colander, drain well and dry.
- Mix potato with lightly whisked egg and finely chopped spring onion. Season with salt.
- Heat oil in a large frying pan and cook large spoonfuls of potato in batches until crisp and golden. Drain on paper towels.
- Place 2 fritters on each plate and top with smoked salmon and dollops of combined sour cream and horseradish sauce. Sprinkle with lemon rind and serve.