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1
Heat a large non-stick skillet over high heat.
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2
Add the speck, or bacon, to the hot pan.
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3
The pan needs to be very hot so that the speck is crispy.
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4
When cooked through and crispy, remove the speck and let drain on paper towels.
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5
Grate the potatoes on a mandoline adjusted to the julienne setting.
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6
Do not grate them ahead of time, or they will turn color.
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7
Wring the potatoes out with your hands to get rid of excess moisture.
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8
In a medium bowl, combine the shredded potatoes, thyme, pepper, and speck mixing with your hands.
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9
Add flour to the mixture to bind it.
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10
Form the potato mixture into 4 patties.
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11
In the same skillet, add enough oil for frying, plus the 2 tablespoons butter.
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12
Heat over high heat until oil is very hot.
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13
Add the potato cakes, making sure there is at least 1/2-inch between them.
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14
Cook for several minutes on each side, until golden brown and crispy on all edges, and cooked through in the middle.
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15
The amount of cooking time will vary based on the thickness of the potato cakes.
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16
Remove potato cakes from oil and let drain on paper towels.
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17
Season with salt while hot.
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18
4 tablespoons creme fraiche
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19
1 teaspoon honey mustard
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20
1/2 lemon, juiced
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21
1 teaspoon grated horseradish
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22
1 tablespoon minced fresh cilantro leaves
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23
1 tablespoon minced fresh chives
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24
2 cups mixed salad greens, such as dandelion, radicchio, and rocket
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25
Freshly ground black pepper
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26
Lime wedges, for garnish
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27
In a medium bowl, whisk together the creme fraiche, honey mustard, lemon juice, and horseradish.
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28
Add the cilantro and chives, and stir to combine.
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29
Just before serving, add the salad greens to the bowl, and toss.
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30
To plate, put 1 potato cake on each of 4 plates.
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31
Top each potato cake with 3 slices of smoked salmon.
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32
Add a pile of greens with dressing on top of the salmon.
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33
Sprinkle salads with pepper, and garnish with lime wedges on the side.
