Crisp Potato Cakes Smoked Salmon and Chives

Total Time:
50 min
20 min
30 min

4 servings

  • 6 large baked potatoes
  • 2 bunches of chives
  • 2 tablespoons of sour cream
  • 2 tablespoons of olive oil
  • 12 slices of smoked salmon
  • 13 eggs
  • 2 ounces of milk
  • 2 ounces of butter
  • Olive oil for sauteeing
  • Once potatoes have cooled, remove skin. With a box grater, grate potatoes into a mixing bowl. Add olive oil, sour cream and one bunch of chives minced. Finish with one egg, mix very well. Season with salt and pepper. Form by hand 4 large potato cakes. In a medium saute pan, heat olive oil approximately 2 ounces at a time to a slight smoke. Fry 2 potato cakes at a time. Lower heat and allow to crisp approximately 3 minutes per side. Once both sides are crisp and all 4 cakes are made, drain on a paper towel and reserve in a warm place. Crack twelve eggs and wisk with a fork. Add 2 ounces milk. Season with salt and pepper. In the same teflon pan add 2 ounces of butter and over medium heat slowly stir in cracked eggs and begin to scramble.

  • Once eggs are finished fold in a julienne of smoked salmon and a handful of minced chives. For presentation place one warm potato cake in the middle of each plate. Then carefully spoon scrambled egg mixture on top and garnish with chives

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