Smoked Salmon Potato Cake with Potato-Leek Cream

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 appetizer servings

CATEGORIES
Ingredients
  • 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
Directions

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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Big Sur Smoked Smoked Salmon