Melt the butter and add to the hot mashed potato. Season. Sprinkle on the flour and work mixture into a dough. Roll out in a circular shape (1/4" thick approx.) on a floured surface. Cut into rounds using a scone cutter (or large biscuit or cookie cutter).
Cook on a lightly oiled pan or griddle until brown. Spoon a blob of crème fraiche (or soured cream) on each potato cake, and arrange a generous slice of smoked salmon on top. Garnish with lemon wedges and sprigs of dill or parsley.
Source: Recipe and picture courtesy of the good people at BIM/The Irish Sea Fisheries Board. Erin Go Braugh!
