Method
For the Potato Cakes:
1. Cut the speck (bacon) into little cubes. Speck is quite
salty so don't add too much salt. Put it into a really hot
frying pan. Make sure that the pan is really hot, so the speck
become really crispy.
2. While the speck is cooking, go onto the potatoes and grate
them. Do it at the very last minute, otherwise they will turn
grey. Before you fry them, get the moisture out drying them
with kitchen paper.
3. Chop some fresh thyme and add it to the potatoes.
4. Drain the bacon in kitchen paper and also add it to the
potato with a bit of black pepper. Mix it with your hands.
So that this mixture sticks together in the pan, add a little
bit of flour. Make a patty with the potato mixture and place
it in the pan in some really hot butter and oil.
5. Take the potato cake out after 5 or 10 minutes, depending
on the thickness of the cake, and put it onto a plate.
For the Dressing:
1. Cream fraiche is the basis of the dressing, so put 4 tablespoons
in a bowl and a teaspoon of honey mustard, add the juice of
half a lemon, stir it and add about a teaspoon of fresh horseradish.
Grate the horseradish quite fast and don't overdo it, it's
very strong. For a little bit of colour, add some chives and
coriander. Mix it all together with some rodiccio, rocket
and dandelion leaves.
2. For the presentation, put 3 slices of smoked salmon on
top of each potato cake and pile up the dandelion/cream fraiche
dressing on top of the salmon. A little bit of lime on the
side, and finally a twist of pepper. Makes a perfect weekend
breakfast.
Recipe from Merrilees Parker
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