Baked Potato Cake with Salar Flaky Smoked Salmon
Recipe inspired by Claire Macdonald, serves 6
Ingredients
3 oz butter
3 lb / 1.4 kg waxy potatoes, peeled and very thinly sliced
(this is best done using a mandolin)
250 g Salar Flaky Smoked Salmon, broken into pieces
Method
Turn the oven on to 200 C / 400 F / gas mark 6.
Make the cake in a 8” / 20 cm springform cake tin (with a side clip). Melt the butter, brush the inside of the tin liberally with melted butter and line the base with a disc of baking parchment.
Cover the bottom of the tin with a layer of sliced potatoes. Brush with the melted butter and add another layer.
From time to time, as you build up the stack, add a layer of Flaky Smoked Salmon.
End with a layer of potatoes and brush it with all the remaining butter, cover with a disc of baking parchment and bake in the hot oven for one hour.
After an hour, stick a knife right down to the base to make sure that the cake is cooked – it should feel soft. Then remove the baking parchment and return the cake to the oven for another 10 minutes to brown the top.
Leave the cake in the tin until you are ready to serve it, then unclip the tin and slip the cake onto a serving plate and serve with steamed leeks or broccoli.
To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?
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