Why You’ll Love Smoked Salmon Potato Cakes With Herb Crème Fraîche Recipe

I enjoy this recipe because it’s versatile and full of balanced flavor. I like how the potatoes provide a creamy base while the smoked salmon adds depth and richness. I also appreciate how the herb crème fraîche brightens everything up, making this dish perfect for brunch, lunch, or a light dinner.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Potato Cakes:
2 large potatoes (about 1 lb), peeled and diced
1 cup smoked salmon, finely chopped
1 egg
2 tablespoons all-purpose flour (or gluten-free flour for gluten-free option)
1 teaspoon Dijon mustard
1 teaspoon lemon juice
Salt and pepper, to taste
1 tablespoon olive oil (for frying)
2 tablespoons fresh parsley or dill, finely chopped (optional)
1 tablespoon capers, chopped (optional)

For the Herb Crème Fraîche:
1 cup crème fraîche (or sour cream for a lighter option)
1 tablespoon lemon zest
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste

Directions

I begin by boiling the diced potatoes in salted water until they’re fork-tender. I drain them well and mash until smooth, then let them cool slightly so the mixture is easier to handle.

I mix the mashed potatoes with the egg, flour, Dijon mustard, lemon juice, salt, and pepper. If I’m using herbs or capers, I stir them in at this stage. I gently fold in the chopped smoked salmon, making sure it’s evenly distributed without overmixing.

I form the mixture into small, round cakes and heat olive oil in a skillet over medium heat. I fry the cakes until they’re golden and crisp on both sides, then transfer them to a paper towel-lined plate.

To make the herb crème fraîche, I stir together the crème fraîche, lemon zest, dill, parsley, salt, and pepper. I sometimes chill it briefly to let the flavors come together.

I serve the warm potato cakes topped with a generous spoonful of the herb crème fraîche and finish with extra herbs if I feel like it.

Servings and Timing

I usually spend about 15 minutes prepping and around 30 minutes cooking, making the total time about 45 minutes. This recipe yields about 10 to 12 small potato cakes, depending on size, which serves 4 people comfortably.

Variations

I sometimes add finely chopped green onions to the potato mixture for extra freshness. When I want more crunch, I coat the cakes lightly in breadcrumbs before frying. I also enjoy swapping dill for chives in the crème fraîche for a milder herb flavor.

Storage/Reheating

I store leftover potato cakes in an airtight container in the refrigerator for up to 2 days. When reheating, I warm them in a skillet or oven to keep them crispy. I keep the crème fraîche refrigerated and stir it well before serving.

FAQs

Can I make the potato cakes ahead of time?

I form the cakes ahead and refrigerate them, then fry just before serving.

Can I bake these instead of frying?

I bake them on a lined baking sheet until golden, flipping once for even browning.

What potatoes work best?

I like using starchy potatoes because they mash smoothly and hold together well.

Do the cakes fall apart easily?

I find they hold well as long as the potatoes aren’t too wet.

Can I skip the capers?

I do sometimes, and the cakes are still very flavorful.

Is the crème fraîche necessary?

I think it balances the dish beautifully, but the cakes are good on their own too.

Can I use sour cream instead of crème fraîche?

I often do when I want a lighter option.

How thick should the cakes be?

I make them about half an inch thick so they cook evenly.

Can I freeze the potato cakes?

I freeze them uncooked, then thaw and fry when ready.

What can I serve with these?

I like serving them with a simple salad or roasted vegetables.

Conclusion

I keep these smoked salmon potato cakes in my recipe collection because they’re comforting, flavorful, and feel just a little bit special. I love how the crispy cakes and creamy herb topping come together into a dish that’s satisfying, elegant, and always enjoyable.