Preparation: Add beaten eggs, butter, flour and herbs to potatoes. Season with salt and freshly ground pepper, add some cream if mixture is too stiff. Shape into cakes about one inch thick. Dip in seasoned flour. Melt oil/butter on gentle heat in pan. Fry potato cakes until golden (4-5 mins approx. each side). Serve with a teaspoon of creme fraiche topped with a fold of organic Irish smoked salmon, a lemon wedge and parsley.
