200g Regal Manuka Smoked Salmon
Crème Fraîche Sauce
1⁄4 cup crème fraîche
1 tbsp fresh lime juice
1⁄2 tsp saltBoxty (Makes 4/5)
1 small floury potato peeled
1 cup mashed potato
1 cup flour
1 tsp baking soda
2 tbsp butter
1 tbsp olive oil
8 large eggs
1 tbsp heavy cream
1 tbsp butter
To serve: Chopped chives, salt & pepper
To make the sauce, blend crème fraîche, lime juice, salt, and a few grinds of pepper.
Lay out a clean tea towel and grate the potato directly over the tea towel. Then gather up the corners and twist to remove the moisture.
In a large mixing bowl, combine the grated potato, mashed potatoes, flour, baking soda, and salt and pepper to taste. Using your hands, mix until you form a dough. Turn the ‘dough’ out onto a lightly floured surface and roll out to a 1cm thickness. Using an 8cm cookie cutter or a drinking glass, cut into rounds. Reshape and roll out the scraps of dough until all of it is used.
Heat a large frying pan over medium heat and add the butter and olive oil. Once the butter has melted, add the potato rounds and cook until lightly-browned and crispy, about 3-4 minutes per side.
While the boxty are cooking, start working on the scrambled eggs. Whisk the eggs and the cream until light and fluffy. Heat a large frying pan over low heat and add the butter. Once melted, add the whisked eggs. With a spatula, stir occasionally. Turn off the heat just before the eggs are done to your desired firmness.
Plate the boxty, top with scrambled eggs, a few slices of smoked salmon, drizzle with the crème fraîche sauce, garnish with chives.
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