Potato Scallops with Smoked Salmon

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Potato Scallop Recipe by Kerby Dichiera @kerbycooks

You will always find WA potatoes in my kitchen; they’re versatile, affordable, and packed with vitamins. They turn into whatever you need them to be, and today that was lunch with friends. Layered up with smoked salmon and crème fraîche, these humble fish n chip shop classics feel like a fancy little wine bar snack perfect for guests. 

1. To prepare your potatoes, slice into 1cm slices, add to a bowl of water to remove some of the starch. Allow to sit for a few minutes in the water before draining. Pat the potato discs dry with a tea towel and set aside.
2. To make the batter, sift flour, baking powder and a pinch of salt in a medium sized bowl. Pour in the vinegar and iced water, whisk until you have a smooth batter.
3. In a medium saucepan, heat enough frying oil so the potatoes will be submerged. Place over a medium heat. When oil comes to frying temperature, carefully and gently lay 3-4 the potato discs into the hot oil.
4. Fry in batches (3-4 potato discs at a time) to avoid over crowding the pan. Turn over each disc occasionally and fry each batch for 3-5 minutes or until golden and crisp.
5. Allow the potatoes to drain and cool slightly on a cooling rack. Once potatoes have cooled a little, add them to a serving platter.
6. To serve, top each disco with a teaspoon of crème fraîche and a slice of smoked salmon. Finish with lemon zest and a squeeze of lemon juice over the top.