Potato and Cheese Fritters with Burren Smoked Irish Organic Salmon & Poached Eggs

We owe this recipe to Bord Bía who champion all foods produced in Ireland. Allow the fritters to cook for long enough so that they are crispy on the outside and soft inside.

Serves

2 People

Times

30 mins

Ingredients

250g potatoes

Salt & black pepper

1/2 small onion

1 tblsp. of chopped parsley

35g feta cheese

1.5 tblsp plain flour

1 + 4 eggs

1 tbslp olive oil

2 tsp white wine or tarragon vinegar

140g organic cold smoked salmon with Honey, Whiskey & Fennel

1 tblsp chives

1/2 lemon

Green salad

Method

Peel the potatoes and the onion, and grate them into a colander. Stir in a little bit of salt and leave to drain for 10 minutes to extract excess water. Squeeze out the mixture with your hands.
Place the potato and onion mixture in a large bowl along with the chopped parsley, crumbled feta cheese, flour and 1 egg. Add a good bit of salt and freshly ground black pepper, then mix to combine.
Heat a tablespoon of oil in a large frying pan over a medium heat. To make the fritters, use about two tablespoons of mixture for each one and add the fritters to the pan. Squash lightly to make abt 7 cm rounds. Fry off 2-3 fritters at a time, or however many you can comfortably fit into your pan. This mixture should make 4 fritters. Cook for 4-5 minutes on each side until golden brown and crispy. Transfer the fritters to a plate and keep warm in an oven on low heat while you cook the rest of the fritters.
Bring a large saucepan of water to the boil. Add the vinegar and keep at a very gentle simmer. Carefully break the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside.
Remove with a slotted spoon and drain on kitchen paper. Keep warm in the oven while you cook the rest of the eggs.
Allow two fritters per person, top with smoked salmon and two poached eggs per serving. Sprinkle over the chopped chives. Serve with a green salad.