Irish Smoked Salmon and Egg Boxty
Author: 
Recipe type: Breakfast/Brunch
Cuisine: Irish
Serves: 4 - 6 people
 
Boxty (Irish potato pancakes) with smoked salmon, creamy scrambled eggs, and drizzled with an avocado crème fraîche sauce. Breakfast is served.
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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!
Notes
* Boxty recipe adapted from Edible Ireland
Recipe by at http://hapanom.com/irish-smoked-salmon-and-egg-boxty/