Put the potatoes on to steam or boil. Meanwhile, make the dressing by mixing the fromage frais with the mayonnaise, the mustard and the seasoning. Put the drained potatoes into a bowl with the cockles and toss them in the dressing. Decorate with the fennel leaves.
‘If there had been a slice of Double Gloucester in the larder of Tullyra, I should not have minded the absence of the salmon. But to be told I must dine off two eggs and a potato, so that his conscience should not be troubled during the night, worried me, and I am afraid I cast many an angry look across the table.’
George Moorewriting about a visit to Tullyra Castle.
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