Crispy, golden potato cakes topped with silky smoked salmon, crème fraîche, and fresh herbs — this elegant yet easy dish is perfect for brunch, appetizers, or a light dinner.
Origin Potato Cakes with Smoked Salmon
Inspired by classic European pairings, especially in Scandinavian and British cuisines, this dish marries rustic potato cakes with the luxurious flavors of smoked salmon and creamy toppings.
What I Love About This Recipe
It strikes the perfect balance: crisp and hearty on the bottom, cool and luxurious on top. Each bite offers texture, flavor, and a little bit of indulgence.
Also Read : Chili Garlic (Homemade) Paneer
Potato Cakes with Smoked Salmon
4
servings30
minutes40
minutes471
kcalIngredients
100–150g smoked salmon
Crème fraîche or sour cream
Fresh dill or chives
Capers (optional)
Lemon wedges, for serving
2 cups mashed potatoes (leftovers work great!)
1 egg, beaten
¼ cup all-purpose flour
2 tbsp chopped chives or spring onions
Salt and pepper, to taste
Butter or oil, for frying
Directions
- In a bowl, combine mashed potatoes, egg, flour, chives, salt, and pepper. Mix until a soft dough forms.
- Shape into small patties (about 2–3 inches wide).
- Heat butter or oil in a non-stick pan over medium heat.
- Cook cakes for 3–4 minutes on each side until golden and crispy. Drain on paper towels.Place each warm potato cake on a plate.
- Top with a spoonful of crème fraîche, a slice of smoked salmon, and a sprinkle of fresh dill or chives.
- Add capers if using, and a squeeze of lemon juice.
Notes
- Make ahead: Potato cakes can be fried and reheated in the oven before serving.
- Try adding a little horseradish or mustard to the crème fraîche for a zingy twist.
- Works well as a canapé too — just make smaller bite-size cakes.
