Crisp Potato Cakes, Smoked Salmon And Chives

Recipe Ingredients

6 cups	1422ml	Baked potatoes (large)
2		Chives
2 tablespoons	30ml	Sour cream
2 tablespoons	30ml	Olive oil
12		Smoked salmon
13		Eggs
2 oz	56g	Milk
2 oz	56g	Butter
		Olive oil - for sauteeing

Recipe Instructions

Once potatoes have cooled, remove skin. With a box grater, grate potatoes into a mixing bowl. Add olive oil, sour cream and one bunch of chives minced. Finish with one egg, mix very well. Season with salt and pepper.

Form by hand 4 large potato cakes. In a medium saute pan, heat olive oil approximately 2 ounces at a time to a slight smoke. Fry 2 potato cakes at a time. Lower heat and allow to crisp approximately 3 minutes per side. Once both sides are crisp and all 4 cakes are made, drain on a paper towel and reserve in a warm place.

Crack twelve eggs and wisk with a fork. Add 2 ounces milk. Season with salt and pepper. In the same teflon pan add 2 ounces of butter and over medium heat slowly stir in cracked eggs and begin to scramble.

Once eggs are finished fold in a julienne of smoked salmon and a handful of minced chives. For presentation place one warm potato cake in the middle of each plate. Then carefully spoon scrambled egg mixture on top and garnish with chives.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9532) - from the TV FOOD NETWORK

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