- 3 medium potatoes, quartered
- 100g flour, plus extra for dusting
- ½ tsp baking powder
For the topping
- 150g pack full-fats cushy cheese
- 200g pack smoked salmon
- half of a diminutive crimson onion, thinly sliced
- 1 tbsp caper, drained
- zest 1 lemon
Get the potato truffles. Elevate a tidy pan of salted water to the boil. Tip in the potatoes and cook for 10-15 mins till cushy. Drain smartly, then return to the scorching pan for 1-2 mins to allow any extra moisture to evaporate. Stir the potatoes by a ricer or sieve to gain a basically excellent mash.
Weigh out 250g of the mash and plan in a bowl (you shouldn’t have well-known left over). Tip in the flour, baking powder and 1 tsp salt. Mix together till the combination kinds a cozy dough. Shape correct into a ball, then tip out onto a evenly floured surface. Roll out correct into a circle about 20cm all over and 1cm thick. Minimize into 8 triangular wedges and generously mud all over with flour. The potato truffles would possibly well furthermore even be made as much as this point 1 day forward and chilled or frozen for as much as 1 month.
Situation a tidy, non-stick frying pan over a medium warmth (no must add oil). When scorching, dry-fry the truffles for approximately 3-5 mins on each aspect till golden and cooked by. You perchance can furthermore must attain this in batches. Trip rather water into the cushy cheese till it is a long way spoonable. Station the potato truffles on plates, high with dollops of sentimental cheese and a smoked salmon slash, then scatter over the crimson onion, capers and lemon zest to develop.