Smoked Salmon Potato Cake with Potato-Leek Cream

Total Time:
35 min
15 min
20 min

4 appetizer servings

  • 1 large Idaho potato, peeled
  • 4 ounces smoked salmon, julienned (3 cups)
  • 1 tablespoon finely-chopped green onions
  • Salt and pepper
  • 2 tablespoons oil
  • Potato-Leek Cream:
  • 1 teaspoon butter
  • 3 cups thinly-sliced leeks
  • 2 cups diced Idaho potato
  • 3 cups cream
  • 2 cups water
  • Salt and pepper
  • 1 tablespoon sour cream
  • 1 tablespoon each chopped chives and parsley
  • Grate potato into a towel and wring to squeeze out excess liquid. Toss potato with salmon and green onions and season with salt and pepper. In a medium saute pan heat oil and add potato mixture, forming it into 8 little round cakes. Cook until golden brown on both sides, about 5 minutes in all. Drain on paper towels and keep warm while you finish sauce.

  • Meanwhile, make sauce: In a small saucepan melt butter, add leeks and cook until tender. Add potato, cream and water and bring to a boil. Simmer 15 minutes, or until potatoes are tender; adjust seasonings to taste with salt and pepper. Pour into a blender or food processor, add sour cream and process until smooth. Reheat briefly, if necessary. To serve, place 2 cakes on each plate, spoon some sauce around and sprinkle with chopped herbs.

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