A delicious baked potato topped with smoked fish and sour cream.
Ingredients
3/4 pound potatoes, peeled
2 medium onions, finely sliced
Salt and black pepper
1 1/2 tsp plain flour
1 tbsp butter
2 eggs
3 slices quality smoked salmon
4 tbsp extra smooth Ricotta cheese
1 tbsp caper berries, finely chopped
1 tbsp dill, finely chopped
5 fresh chives for garnish
Directions
1. Boil the potatoes in salted water until just cooked. Drain and let cool.
2. Grate the potatoes into a mixing bowl. Add the onions, flour, salt and pepper and half the butter and mix well. Make 4 equal flat round balls. Cover with the wrap; refrigerate overnight.
3. Heat a frying pan over a medium heat. Add the rest of the butter.
4. Fry the potato cakes for about 3 minutes each side until light brown.
5. Meanwhile, soft boil the eggs for 4 minutes. (this recipe works best with runny yolks)
6. Arrange a couple of potato cakes and smoked salmon on each plate and top with the egg.
7. Spoon the sour cream and garnish with chives.
