What is it? Potato cake, smoked salmon, poached egg and dill crème fraîche Price £8.95 GP 75% Orders 35% at breakfast
When growing up, we often had leftovers and my mother would make the best potato cakes for breakfast with the leftover mash from the previous evening. We would eat them with shredded braised beef, fried eggs, parsley and capers.
For the restaurant, I have created a healthier and lighter dish using smoked salmon. The dill crème fraîche complements the delicate salmon perfectly. Due to its popularity this dish has become a signature, which will stay on the menu all year round.
The organic free range eggs are from Chapel Farm in Surrey, the smoked salmon is Harvey Nichols' own label from H Forman and Son. The crème fraîche is from Montebourg and I add fresh dill from my garden.
Firas Kharfadji, head chef, Fifth Floor Café, Harvey Nichols, London
INGREDIENTS (Serves 4)
1 large potato - a Maris Piper or King Edward
320g H Forman and Son's London Cure smoked salmon
6 free range eggs
70g crème fraîche
1 spring onion
1 sprig of dill
50ml white wine vinegar
Butter for cooking the boxties
To make the boxties Par-boil the potato and leave to simmer for 5 minutes. Drain and leave to steam dry. When cool, grate the potato using a hand grater. Place the grated potato in a bowl with the flour and mix together with a wooden spoon. Add two beaten eggs and mix them in well. Dice the spring onion and fold into 30g of crème fraîche. Add salt and pepper. Shape into rounds. Add the butter to a blini pan on high heat and brown the boxties on each side.
To make perfectly poached eggs Using a deep pan, add water and simmer. Add the white wine vinegar, swirl the water gently and drop in four eggs. Cook for 4-5 minutes or until soft poached.
To make the dill crème fraîche Place 30g of crème fraîche in a small bowl. Chop the dill finely and add to the crème fraîche. Season to taste with salt and pepper.
To serve Place 80g of smoked salmon on each plate. Add 1 boxty and 1 poached egg. Spoon 10g of dill crème fraîche on each plate.
I would recommend a classy response to this classic breakfast: Blanc de Blancs (100% Chardonnay) Champagne. You ideally want this Blanc de Blancs to have a low dosage, meaning very low sugar, (around 3-5g per litre). Sharp acidity and low sugar are great for cutting through the oily texture of the salmon while the minerality combines well with the smokiness of the dish. Good producers in that category include Ayala, Agrapart, Larmandier Bernier, Selosse and Lassaigne.
Xavier Rousset, co-owner, Texture and 28-50, both in London