Honey Roast Smoked Salmon with Crispy Potato Cakes and Asparagus Curls - Connemara Smokehouse
Connemara Smokehouse Honey Roast Smoked Salmon with crispy potato cakes and asparagus curls as seen on RTE Television Kitchen Hero - Donal's Irish Feast...
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Cooking tools:
- Springform pan
- Yorkshire pudding tin
- Dutch oven
- Potato masher
- Potato peeler
- Grater
- Offset spatula
- Slotted spoon
- Sifter
- Kitchen scale
- Oven
- Stove
- Saute pan
- Saucepan
- Pot
- Mixing bowl
- Whisk
- Fork
- Chef's knife
- Cutting board
- Colander
- Paper towel
- Parchment paper
- Aluminum foil
- Plate
- Serving bowl
- Kitchen towel
Ingredients
- 225g Connemara Smokehouse Honey Roast Smoked Salmon, broken into large flakes (skin discarded)
- 50g butter
- 2 large waxy potatoes, peeled
- Salt
- pepper
- 1 tblsp white wine vinegar
- 8 eggs
- 75g butter, diced (at room temperature)
- 2 tsp snipped fresh chives
- 4 asparagus spears, trimmed
- 1 tblsp extra virgin olive oil
- Juice of 1/2 lemon
- sea salt
- freshly ground black pepper
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