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Smoked Salmon Potato Cakes Recipe

Cookstr
Course: Hot Appetizer
Total Time: Under 1 Hour
Skill Level: Moderate
Cost: Moderate
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Smoked Salmon Potato Cakes

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This popular restaurant appetizer is easy to make at home.

Yield: Makes 6 servings

INGREDIENTS

For the dill mayonnaise:

  • 2 egg yolks
  • 1 tbsp Dijon mustard
  • 1 tsp sugar
  • 1 tbsp fresh lemon juice
  • ¾ cup plus 2 tbsp vegetable oil
  • 2 tbsp chopped dill
  • Salt and freshly ground black pepper

For the salmon cakes:

  • 1 lb 2oz (500g) baking potatoes, such as russet
  • 9 oz (250g) smoked salmon, finely chopped
  • 2 scallions, finely chopped
  • 3 tbsp chopped parsley
  • 1 large egg, beaten
  • Grated zest of 1 lemon
  • 2/3 cup dried plain bread crumbs
  • 1 tbsp chopped dill
  • 1 tbsp chopped parsley
  • ½ cup vegetable oil
  • 1 lemon, cut into wedges, to serve

Directions

 

 

1. Make the mayonnaise. Pulse the egg yolks, mustard, lemon juice, and sugar in a food processor until well combined. With the machine running, pour in the oil in a thin stream. Stir in the dill and season with salt and pepper. Transfer to a bowl, cover, and refrigerate.

2. Parboil the potatoes in boiling salted water for 5 minutes. Drain and cool. Peel and shred on a box grater.

3. Combine the grated potato, salmon, scallions, parsley, egg, and lemon zest in a medium bowl. Season with salt and pepper. In a shallow dish, combine the bread crumbs with the dill and parsley.

4. Shape the potato mixture into 6 cakes and coat in the bread crumbs. Heat the oil in a large nonstick frying pan over medium-high heat until shimmering. Add the cakes and fry, turning once, about 5 minutes, until golden on both sides. Transfer to paper towels to drain.

5. Serve hot, garnished with the lemon wedges, and serve the mayonnaise on the side.

Notes

Prepare ahead: The cakes can be made the day before, covered, and refrigerated. The mayonnaise can be made 2 days in advance. 


© 2008 Dorling Kindersley
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

653kcal (33%)
58mg (6%)
22mg (37%)
59mcg RAE (2%)
503mg
37mg
13g
2g
3g
25g
115mg (38%)
762mg (32%)
5g (24%)
56g (87%)
2mg (12%)
FROM THE KITCHEN OF...

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