Ingredients
100g/3½oz new potatoes, cooked
2 tsp fresh dill, finely chopped
30g/1oz smoked salmon, chopped
salt and freshly ground black pepper
flour, for dusting
2 tbsp olive oil, plus extra for drizzling
55g/2oz chorizo, chopped into cubes
1 free-range egg
sprig of parsley
salt and freshly ground black pepper
Method
1. Place the potatoes into a bowl and crush with the back of a wooden spoon.
2. Add the dill and smoked salmon and season with salt and freshly ground black pepper.
3. Using your hands, shape the mixture into two patties and dust with the flour.
4. Heat one tablespoon of the olive oil in a fryingpan over a high heat and fry the fishcakes until golden brown on
both sides. Keep warm.
5. Heat another sacuepan and fry the cubed chorizo until crisp. Keep warm.
6. Heat the remaining tablespoon of olive oil in a frying pan over high heat and fry the egg, until cooked to your
liking.
7. Place the fishcakes one on top of the other, onto the centre of a serving plate and top with the fried egg and a sprig of parsley.
