Serves 2 people and takes 30 minutes to make
½ small onion
1 tblsp fresh parsley, chopped
35g feta cheese, crumbled
1½ tblsp plain flour
5 free range eggs
1 tblsp rapeseed oil
2 tsp white wine or tarragon vinegar
180g Burren Smoked Irish Organic Salmon
1 tblsp fresh chives, chopped
½ lemon, cut into wedges
Green salad leaves
Peel and grate the potatoes and onion into a colander and mix with a little salt. Leave for 10 minutes to drain. Squeeze out any remaining moisture with your hands.
Place the potato and onion mixture in a large bowl adding the parsley, crumbled feta cheese, flour and 1 egg. Season well with salt and freshly ground black pepper. Mix well to combine.
To cook the fritters:
Heat a tablespoon of oil in a large non-stick frying pan over a medium heat. Add two tablespoons of mixture for each fritter to the pan and press lightly to make rounds of about 7 cm in diameter. Cook 2-3 fritters at a time, depending on the size of your pan - this mixture should make 4 fritters. Cook for 4-5 minutes on each side until golden brown and crispy. Allow the fritters to cook for long enough so that they are crispy on the outside and soft inside. Transfer them to a plate and keep warm in a low oven until you are ready to serve everything.
To poach the eggs:
Bring a large pan of water with the vinegar to the boil and turn the heat down to a very gentle simmer. Break the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove the eggs with a slotted spoon and drain well. Serve with a fresh salad and a slice of lemon.