Irish Smoked Salmon and Egg Boxty

• Seafood

  • 8 slices Smoked salmon

• Produce

  • 1/2 Avocado
  • 2 tbsp Chives, Fresh
  • 1 cup Mashed potatoes
  • 1 Russet potato (about 1/2 pound, small

• Refrigerated

  • 1 Eggs
  • 8 Eggs, large

• Condiments

  • 1 Avocado creme fraiche sauce
  • 1 tbsp Lime juice, fresh

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking soda
  • 3 Black pepper, freshly ground
  • 1/2 tsp Kosher salt
  • 2 Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 3 tbsp Butter, unsalted
  • 1/4 cup Creme fraiche
  • 1 tbsp Heavy cream

• Other

  • Boxty

Found on hapanom.com

Description

Ingredients

• Avocado Crème Fraîche Sauce
• ½ avocado
• ¼ cup crème fraîche
• 1 tablespoon fresh lime juice
• ½ teaspoon Kosher salt
• freshly ground black pepper
• Boxty
• 1 small russet potato (about ½ pound), peeled
• 1 cup mashed potatoes
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• Kosher salt
• freshly ground black pepper
• 2 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• Scrambled Eggs
• 8 large eggs, whisked until frothy
• 1 tablespoon heavy cream
• 1 tablespoon unsalted butter
• Kosher salt
• freshly ground black pepper
• Other Ingredients
• 8 slices smoked salmon
• 2 tablespoon fresh chives, sliced

Directions

• In a food processor, combine the avocado, crème frîache, lime juice, 3 tablespoons water, salt, and a few cracks of pepper. Puree until smooth and creamy.
• Lay out a clean tea towel and grate the potatoes using the large holes of a box grater directly over the tea towel. Then gather up the corners and twist to remove all the moisture.
• In a large mixing bowl, combine the grated potato, mashed potatoes, flour, baking soda, and salt & pepper to taste. Using your hands, mix until you form a dough.
• Turn the ‘dough’ out onto a lightly floured work surface and roll out to a ½ inch thickness. Using a 3-inch cookie cutter or a drinking glass, cut out the rounds. Reshape and roll out the scrapes of dough until all of it is used.
• Heat a large skillet over medium heat and add the butter and olive oil. Once the butter has melted, add the potato rounds and cook until lightly-browned and crispy – about 3-4 minutes per side.
• While the boxty are cooking, you can start working on the scrambled eggs. Heat a large skillet over low heat and add the butter. Once melted, add the whisked eggs. With a spatula, stir occasionally. Turn off the heat just before the eggs are done to your desired firmness.
• To serve – plate the boxty, top the scrambled eggs, a few slices of smoked salmon, drizzle with the avocado cream sauce, and garnish with chives. Serve and enjoy!