Comber Earlies with Smoked salmon

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  • 350g new potatoes scrubbed and halved
  • 1 tablespoon olive oil
  • 3 tablespoons half fat crème fraîche
  • 2 tablespoons freshly chopped chives
  • Zest of ½ lemon
  • 1 tablespoon capers salt black pepper
  • 100g Smoked salmon

Place the new potatoes in a pan of lightly salted boiling water. Cover and simmer for 15 minutes or until tender then drain and return to the pan. Using a potato masher, lightly crush the potatoes with the olive oil, 1 tbsp crème fraîche, 1 tbsp chives, lemon zest, capers and seasoning to taste. Divide the potato between 2 plates, top with the smoked salmon. Spoon the remaining crème fraîche on top and sprinkle over the remaining chives.

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Potato Recipe

Some of us are particular about our potatoes, the flavour, dryness, the colour of the flesh all carry some importance to each individual so it is impossible to define exactly what a good potato should be. We are all different and that has to be accepted. For this reason Homegrown stock different varieties to allow you your choice.

When it comes to cooking potatoes the dry varieties need more care to cook successfully or you will have a pot of wet slush! Other types will remain firm and keep their shape when boiled. And some will retain a stickiness which makes them easy to slice after cooking.

If you are cooking floury types steaming is easiest.If a steamer isn’t available try this method.

Put your potatoes all a similar size ( you could cut the larger ones if needbe) in a saucepan with a good fitting lid and only bring the water ˝ way up the potatoes.

Bring to the boil and then turn low to a simmer. Keep checking with a fork to check how quickly they are cooking and when nearly ready but still firm/hard in the middle – strain the water off and tip into a glass pyrex bowl. Pop into the microwave to finish cooking through. I like using this method because if I get distracted the potatoes never end up getting over cooked.