Boxty Loaf with Goats Cheese and Smoked Salmon

 

 

 

 

 

 

Boxty Loaf with Goats Cheese and Smoked Salmon,

Serves 4

Ingredients

140g Raw Potato, peeled (optional)

140g Cold Mashed Potato (ideally from the night before)

100g Flour

15g Butter plus extra for frying

Pinch of Salt

150g St Tolas Goats Cheese Curd

40g Cream Cheese

10ml Cream

Pinch of Cracked Black Pepper

320g Haven Smokehouse Turf Smoked Salmon, cut into slices

Juice of 1 Lemon

This is a lovely light recipe that can work great as a starter or served with some dressed mixed leaves as a light lunch dish.

First make the bread. Pre-heat the oven to 180°C. Grate the raw potatoes into the muslin or kitchen cloth squeeze as much liquid as possible into a bowl. Let this liquid stand for 20 minutes before pouring off the liquid and keeping the starch that has settled in the bottom of the bowl. Rub the butter into the flour, until it resembles bread crumbs. Add the grated & mashed potatoes. Add the salt and starch to this mix. Place into a non-stick baking tin (brushed with a little oil or butter) and bake for 40-50 minutes, Remove from the tins and leave to cool on a wire rack. At this point you could just slice the bread and eat it with a little butter or other spread but we want to toast it so we will need to wrap it in cling film and chill overnight. This will make it easier to slice and fry.

Next, make the Soft Goats Cheese – Mix the Goats Cheese Curd, Cream, Chopped Chive, Lemon Juice and a Pinch of Cracked Black Pepper until fully combined. It should be soft and light. Set aside in the fridge.

Now to finish the dish. Get a pan and head to a medium high heat. Slice the Boxty Loaf into 12 slices. Add some butter or golden rapeseed oil to the pan and fry the slices until golden on both sides. Place onto a piece of kitchen towel to remove excess oil and then spread the goats cheese on top of each piece. Top with some slices of Smoked Salmon and serve (as a tip if you do use the turf smoked salmon and have a gas gun handy, a quick blowtorch of the salmon at the end really brings out the flavour)

Gallaghers Boxty House

20/21 Temple Bar, Dublin 2

Tel: 00353 1 6772762

www.boxtyhouse.ie

By | 2017-10-12T18:01:56+00:00 October 12th, 2017|Featured Recipe|0 Comments