Claddagh Afternoon Tea

Colcannon Potato Cakes with Smoked Salmon

Makes approximately 11

3 tablespoons olive oil, divided
½ cup chopped napa cabbage
1 tablespoon sliced green onion
1½ teaspoons kosher salt, divided
¾ cup mashed Yukon Gold potatoes
6 tablespoons sour cream, divided
1 large egg
½ teaspoon fresh dill
¼ teaspoon baking powder
1 cup all-purpose flour
4 ounces sliced smoked salmon, cut into 2½x1½-inch pieces
Garnish: fresh dill sprigs

• In a small skillet over medium heat, place 1 tablespoon oil. Add cabbage, green onion, and ½ teaspoon salt. Cook, stirring occasionally, until cabbage wilts and moisture mostly evaporates, approximately 5 minutes. Remove from heat.

• In a small bowl, stir together potatoes, 2 tablespoons sourcream, egg, dill, baking powder, and remaining 1 teaspoon salt. Add flour, stirring until combined.

• Using a 1½-tablespoon levered scoop dipped in flour, portion potato mixture onto lightly floured parchment paper. With floured hands, shape each potato portion into 2-inch disks.

• In a 12-inch nonstick skillet over medium-high heat, place remaining 2 tablespoons oil. Working in batches,