Ingredients:
- 6 medium potatoes (700g)
- Salted water to cook
- ¼ cup cream
- Medium pinch of Gourmet Gold Saffron - crumbled
- 250g cream cheese
- 2 eggs
- 2 tablespoons flour
- 1 spring onion - finely chopped
- 1 teaspoon fresh dill (or pinch dried dill)
- Salt & Pepper
Preperation:
Boil potatoes in salted water until soft.
In a separate pot heat the cream with crumbled saffron over a low heat until colour is released and cream is hot. (Do not boil!)
Drain potatoes thoroughly and mash, add saffron cream once the potatoes are broken up.
Beat together ½ of the cream cheese, eggs and flour.
Mix into the saffron and potato mix, add chopped spring onion and mix.
Season with salt and pepper to taste.
Spoon the mixture into 8 well greased 10cm shallow baking pans, OR into a shallow well greased baking dish 25cm in diameter. Bake for 1 hour (large dish) or 40 minutes (small dishes) at 160°C. Flip out of dish while hot and leave to cool.
Top with layer of cream cheese, then rocket or watercress, then liberal flakes of hot smoked salmon.
Serve individually or as wedge from the large cake.