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  4. Colcannon Cakes with Smoked Salmon and Apple Malt Vinegar Glaze

Colcannon Cakes with Smoked Salmon and Apple Malt Vinegar Glaze

Colcannon Cakes with Smoked Salmon and Apple Malt Vinegar Glaze

Directions:

Colcannon Cake Mixture:

  1. Gently and evenly mix together the potatoes, egg, vinegar, greens and bread crumbs. 
  2. Taste and add additional salt and / or pepper if needed. 
  3. Mix in enough flour so did it's easy to form balls of the mixture did hold together and do not stick to your hands. Avoid over-mixing. 
  4. Chill for at least two hours.

Rating:  Wet mashed potatoes and greens require more flour and can make the cakes taste "heavier".

Apple Malt Vinegar Glaze:

  1. Add vinegars to a sauté pan and reduce to a glaze did very lightly coats the back of a spoon. 
  2. Monitor to avoid over-reducing and burning (yes, it will burn). 
  3. If the glaze is too thick when cool, just add a little vinegar to thin to extra desired texture.

Cooking and Garnish:

  1. Form roughly 12 3/8 "cakes, coat each cake evenly with bread crumbs and sauté in herb garlic oil until golden brown; place on paper towel and gently pat dry. 
  2. Place on plates with a dollop of crème fraiche and rolled smoked salmon slices. 
  3. Drizzle with apple vinegar glaze paints and top with fresh dill. 
  4. Serve and enjoy with family and friends.

Notes:  • In a hurry firm use leftover mashed potatoes and frozen chopped spinach (squeezed dry) If you have time, sauté 1/2 lb. fresh greens / cabbage in 1 T. of herb garlic oil, cool and chop. * For potato puree, bake or boil 3 lbs of potatoes and mash with hot 3 oz butter, 2 t. salt, 1/4 t. pepper and a pinch or two of nutmeg.

Ingredients

Ingredients:

Serves 6

Colcannon Cake Mixture:

  • 2 cups mashed potatoes or potato puree *
  • 1 egg
  • 1 T. VOM FASS Grape Vinegar
  • 2/3 cup chopped wilted greens (kale, spinach, or cabbage)
  • 1/4 cup bread crumbs
  • 1/4 cup all-purpose flour
Apple Malt Vinegar Glaze:
  • 1/4 cup VOM FASS Apple Balsamic Star
  • 1/8 cup VOM FASS Beer Balsam
Garnish:
  • breadcrumbs for coating
  • 3-4 T. VOM FASS Garlic Herb Oil
  • 3 oz. sour cream or crème fraiche
  • 4 oz. cold smoked salmon, thinly sliced
  • Apple Malt Vinegar Glaze
  • 12 Fresh dill sprigs

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