Herb Potato Fritters with Smoked Atlantic Salmon & Watercress
Source: Mimosa Grill, Charlotte, North Carolina/Recipe compliments of Chef Tom Condron

1 1/2 lbs. Idaho® Potatoes
1 Tbsp butter
1 egg
1 Tbsp all-purpose flour
1 small bunch finely chopped Parsley
1 small bunch finely chopped Basil
Salt & fresh ground pepper to taste
Oil for frying

Peel the potatoes and cut into chunks. Cook in salted water for about 20 minutes, and then drain in a sieve. Rub them through the sieve while still warm.

Stir in the butter. Add the egg, flour, parsley, and the basil, and stir well. Season with salt and pepper to taste.

Heat the oil in a skillet. Take heaping soup-spoonfuls of the mixture and carefully slide them into the hot oil, flattening them slightly.

Fry until a light golden brown on both sides.
Finish the Dish.

1 bunch watercress
6 oz. smoked salmon
2 oz. Crème Fraiche
1 oz. lemon juice
2 oz. olive oil
Chives garnish

Toss the watercress in the olive oil and lemon juice and season with salt and pepper.

Place two fritters on a warm salad plate and top with a small bunch of watercress salad and 2 oz. of smoked salmon.

Top with a small amount of crème Fraiche and garnish with chopped chives.