Ardshealach Smoked Salmon with Freshly Baked Potato Fritters and Sour Cream with Herbs - Loch Duart

Ingredients

• 200g Ardshealach Smoked Loch Duart Salmon
• 1kg peeled potatoes ,
• 1 large or 2 small onions finely sliced
• 1 egg, whisked
• 1 tsp sea salt
• ¼ tsp ground black pepper
• 2 tbsp cornflour
• 2 tbsp porridge oats
• Olive oil
• 1 tsp lemon juice
• Dill
• Chives
• 200g sour cream