Sean Moran’s potato cakes with salmon roe

Serves 12

30 mins to cook

Intermediate

Ingredients

1kg Sebago potatoes

1 tbsp cooking salt

2 litres (at least, depending on the size of your fryer or pot) Sunflower or

vegetable oil for frying

250g salmon or ocean trout roe (we suggest Huon Salmon Caviar)

Freshly ground pepper

Method

Peel potatoes and cut in halves. Place into a suitably sized,

heavy based pot and fill with just enough cold water to cover potatoes.

Add salt and bring to boil.

Have on hand on wide colander and once the potatoes have boiled for

30 seconds, swiftly drain and leave to cool slightly.

Grate potatoes while still warm on the largest teeth of a grater then form

into bite- sized cakes, formed into an oval shape by using your thumb and

forefinger and pressing just enough to hold together

– scraggy edges are the best for extra textual crunch.

Preheat oil in a deep fryer or suitably wide, deep pot to 180 deg.

C. Gently place cakes into hot oil, a single layer at a time and

deep fry until golden brown.

Drain on paper towel, top with a generous spoon of roe and

season with fresh twists of pepper – you won't need extra salt.

Serve immediately.