- For the Fritters
- 1 T butter
- 1 egg
- 1 T all-purpose flour
- 1 small bunchfinely chopped Parsley
- 1 small bunch finely chopped Basil
- Salt & fresh ground pepper to taste
- Oil for fryingFor the Finish
- 1 bunch watercress
- 6 oz. smoked salmon
- 2 oz. Crème Fraiche
- 1 oz. lemon juice
- 2 oz. Olive oil
- Chives garnish
1 Peel the potatoes and cut into chunks. Cook in salted water for about 20 minutes, and then drain in a sieve.
2 Rub them through the sieve while still warm. Stir in the butter. Add the egg, flour, parsley, and the basil, and stir well.
3 Season with salt and pepper to taste. Heat the oil in a skillet. Take heaping soup-spoonfuls of the mixture and carefully slide them into the hot oil, flattening them slightly.
4 Fry until a light golden brown on both sides.
5 Toss the watercress in the olive oil and lemon juice and season with salt and pepper.
6 Place two fritters on a warm salad plate and top with a small bunch of watercress salad and 2 oz. of smoked salmon.
7 Top with a small amount of crème Fraiche and garnish with chopped chives.
Source: Idaho Potato Commission