ARDSHEALACH SMOKED SALMON WITH POTATO FRITTERS

Ardshealach smoked salmon with freshly baked potato fritters and sour cream with herbs. Easy, satisfying and delicious!

Recipe courtesy: Loch Duart

Skill level: Easy

Prep time: 10 minutes

Cooking time: 10 minutes

Ingredients

200g Ardshealach Smoked Loch Duart 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
Dill
Chives
200g sour cream

Method

1. Mix sour cream chive and dill, salt and cracked pepper and set aside.
2. 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.
3. 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.
4. Once the fritters are all cooked spread generously with the sour cream and herbs and top with Ardshealach smoked salmon

Source

Loch Duart rear their salmon surrounded by acres of unspoilt natural beauty. They’ve been farming in Sutherland, on the Scottish north west mainland, since 1999. And on the Hebrides since 2006. The aim of Loch Duart is to raise the best quality salmon at the lowest possible impact to the environment, recognising that sustainability is a journey that takes time and commitment.