Equipment: Boxty Potato Cakes, Smoked Salmon, lemon & Chives Crème Fraiche & 7 minute eggs
250g mashed potato
250g potatoes (such as Rooster), peeled and grated
100g plain flour
100g cream cheese
100g smoked salmon
1 tbsp capers
200ml creme fraiche
2 tbsp chives, finely chopped
Sea salt and freshly ground black pepper
1.Mix the mashed potato in a large bowl with the grated potato, flour and milk and stir to evenly combine.
2.Heat a frying pan over a medium–high heat. Add a little butter and oil, when the butter has melted, spoon heaped tablespoons of the mixture into the frying pan to create rounds and fry for 3–4 minutes on each side until golden-brown remove to a plate and keep warm while you cook the remainder of the mixture to give you 12 in total.
3.Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower the eggs into the water one at a time. Cook for 6 1/2 minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of iced cold water.
4.Gently crack eggs all over and peel using a teaspoon, starting from the wider end, which contains the air pocket. Add the cream cheese to a food processor along with the smoked salmon and capers, blitz until roughly chopped, add to a small bowl along with the creme fraîche, 1 tablespoon of chives and zest of half the lemon, mix to combine evenly and season to taste.
Slice the lemon into wedges then serve the boxty on a plate topped with creme fraîche, and sliced in half, lemon wedge and sprinkle with the remaining chopped chives and some freshly ground black pepper.