250 g cream cheese
2 tbsp cornflour
3 cups roughly mashed potato
¼ cup chopped fresh dill
¼ cup chopped fresh chives
1 tbsp horseradish sauce
Salt and pepper, to season
sour cream, to serve (optional)
lightly boiled fresh asparagus, to serve (optional)
- Beat together eggs and cream cheese. Fold in cornflour, mashed potato, dill, chives and horseradish. Season with salt and pepper. Spread into a well-greased 20cm loose-bottomed cake tin, sprinkle with sea salt. Bake at 150°C for 11⁄4-11⁄2 hours depending on the wetness of the potatoes.
- Remove from baking tin and allow to cool. If desired, spread the top with sour cream and top with lightly boiled asparagus. Serve in wedges, warm or cold.