|Sat Fat 7.1g||35%|
This recipe works well with leftover mash too.
200g fluffy potatoes (such as Maris Piper), diced, boiled, drained, mashed and cooled (or used leftover mashed potato)
2 spring onions, finely chopped
1 teaspoon baking powder
75g plain flour
100-150ml whole milk
1 lemon, zest only (reserve lemon for juice)
1 - 2 teaspoons olive oil, to cook
1 avocado, peeled, stoned and loosely mashed
Handful watercress or rocket leaves (optional)
150g smoked salmon
1 egg, poached (optional)
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
A really simple salad to put together - why not serve alongside a BBQ with grilled chicken breast and a nice glass of white?
Struggling to make perfect sautéed potatoes? Look no further! Try this recipe for a delicious take on classic.
Really simple to make, and pretty tasty too! Why not mix up a bowl of the filling and share around the table - there'll always be room for more with this one.