200g Ardshealach Smoked Salmon
1kg peeled potatoes
1 large or 2 small onions, finely sliced
1 egg, whisked
1 tsp sea salt
¼ tsp ground black pepper
2 tbsp cornflour
2 tbsp Porridge oats
Olive oil
1 tsp lemon juice
200g sour cream

Mix sour cream chive and dill, salt and cracked pepper and set aside.

Grate the potatoes, mix with  the chopped onions, sprinkle with the cornflour, stir in oats, lemon juice, salt and pepper, pour in the whisked egg and mix well.
Heat the oil, add spoonfuls of the potato mix and flatten gently, fry until nicely browned then turn and cook the other side. Keep warm.
Once the fritters are all cooked spread generously with the sour cream and  herbs and top with Ardshealach smoked salmon.

Scroll to Top