Getting into the party mood - Day 80 of 100 Food Stories.

Irish Potato Canapés with Wexford Smoked Salmon served with a  Bloody Mary Salsa.

Ingredients:

canapés
Makes 12 small.
450 grms of cooked mashed potatoes.
75 grms flour.
2 beaten eggs.
2 spring onions, chopped.
Pinch of nutmeg 
Knob of Kerrygold.
12 pieces of smoked salmon.
Chives.
150 mls sour cream.

Bloody Mary Salsa
1 stick of celery, finely diced.
2 spring onions, chopped.
6 cherry tomatoes sliced.
Pinch of sugar & salt.
Dash of Tabasco sauce.
Dash of oil. 
Dash of vodka.
Finely chopped celery leaves.

Method:

1. Into a bowl pop the potatoes, chopped scallion, eggs, nutmeg, flour & seasoning.
2. Mix well & shape into 12 canapés.
3. Meanwhile mix all the salsa ingredients together.
4. Heat a knob of butter in the pan on medium heat & start frying the canapés in batches.
5. To serve, top each canapé with a little sour cream, smoked salmon & some chives. Serve the salsa on the side.

Note:
These canapés can be made a day ahead, fully cooked, store in the fridge & reheat in a preheated oven at 190 for 10 mins.  Remove. Then top with sour cream & smoked salmon.