Recipe Nick Cummins, Urban Bounty Catering, Hobart

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Entree, Finger food, Snacks
Favourite flavours: Seafood

Australian House & Garden recipe for crisp smoked salmon on potato pikelets.

INGREDIENTS

200g smoked salmon, sliced into bite-size pieces
1/3 cup (80g) cream cheese, softened
Finely grated zest and juice of ½ lemon
2 tbsp store-bought horseradish
1 tbsp chopped fresh chives
1 lebanese cucumber, skin on, sliced in ribbons

Potato pikelets
½ cup (115g) mashed potato
100ml milk
1/3 cup (55g) self-raising flour
1 cup (200g) firmly packed peeled and grated raw potato
1 tbsp chopped fresh chives
1/3 cup (80ml) vegetable oil plus
2 tbsp extra, for frying

METHOD

1 Mix mashed potato with milk and flour and beat until smooth. Squeeze as much moisture as possible from grated potato, then add to mashed potato mix. Add chives and season. Mix until well combined.

2 Heat oil in a heavy-based frypan over medium heat. When oil is hot, drop level tablespoonfuls of mixture into pan, flattening into 5cm rounds. Cook without disturbing for 2mins; turn, cook a further 2mins or until golden brown. Drain on paper towel.

3 Heat 2 tbsp oil in a heavy-based frypan over medium heat. When oil is hot, fry salmon pieces until crispy, about 1-2mins per side. Take care not to overcrowd pan. Drain on paper towel.

4 Combine cream cheese, horseradish and lemon juice in a bowl, stir until smooth, mix in chives season with black pepper.

5 To assemble, top each pikelet with 1 folded cucumber ribbon, followed by 1 tsp cream cheese mixture and 1 salmon crisp. Garnish with dill and serve.

Makes about 18