Potato & Chive Cakes with Smoked Salmon & Dijon Hollandaise

Potato cakes with smoked salmon, Dijon hollandaise and fresh greens, alongside a vibrant fruit platter and pink drink.

POTATO & CHIVE CAKES

Ingredients

  • 2 cups Cato’s mashed potatoes

  • ¼ cup Parmesan cheese

  • 1 egg, whisked

  • 7 tbsp all-purpose flour, divided

  • ¼ cup chives, chopped

  • Butter and oil, for frying

Method

1. Place the mashed potatoes, cheese, egg and 3 tbsp of flour in a bowl and stir to combine. Take a scoop of the potato mixture and form into patties.

2. Lightly coat the potato patties in the extra flour. Heat 1 tbsp butter and 1 tbsp oil in a large frypan over medium heat.

3. Cook the potato cakes for 3 minutes on each side, until golden brown.

4. Top with smoked salmon and Dijon hollandaise, and finish with a little watercress.

DIJON HOLLANDAISE

We make this in a Vitamix on a low, gentle speed. As you add more butter, increase the speed ever so slightly to keep the hollandaise moving as it thickens.

If it splits, stop, have a little glass of champagne and try again! Start again with 2 extra egg yolks and 1 tbsp boiling water, then pour the split mixture and any extra butter in, starting at step 3.

Ingredients

  • 3 egg yolks

  • 2 tbsp verjuice

  • 1 tbsp Dijon mustard

  • 250g butter

  • ¼ tsp salt

Method

1. Using a blender on a consistent, gentle speed, add the egg yolks, verjuice and Dijon mustard.

2. Heat the butter in a pan until it just comes to the boil.

3. Slowly and consistently pour the hot butter into the egg mixture, increasing the speed of the blender slowly as it thickens to keep it moving.

4. Taste and stir in a little salt to make it perfect.