Crossed Grain

32 WWW.COELIAC.ORG.UK POTATO CAKE PERFECTION A gorgeous starter idea for Christmas Day combining decadent smoked salmon with cool lemon and dill infused crème fraiche, piled high on warm homemade potato cakes. And to make life easier, you can make the potato cakes well in advance and freeze them – from freezer to fabulous in a matter of minutes. Serves 2 – makes 6 potato cakes Ingredients • 100g (4oz) mashed potato • 1 medium egg, lightly beaten • 2 tbsp Juvela Gluten-Free White Mix • 1 tbsp olive oil • 100g (4oz) crème fraiche • juice of a lemon • 2 tbsp fresh dill, finely chopped • freshly ground black pepper • 100g (4oz) smoked salmon Method 1 To make the potato cakes, place the mashed potato, egg and gluten free Mix into a large bowl and beat together until combined 2 Heat the olive oil in a frying pan and spoon the potato mixture into pastry cutters in the pan, then remove the cutter. Cook for 2-3 minutes on each side, or until crisp and golden 3 Add the lemon juice, dill and black pepper to the crème fraiche. Spoon over the potato cakes and top with slices of smoked salmon. Perfect with a chilled glass of fizz!