Description

Crispy smoked salmon potato cakes served with a cool, tangy herb crème fraîche. This comforting yet elegant dish balances creamy potatoes, savory smoked salmon, and fresh herbs, making it perfect for brunch, lunch, or a light dinner.

Ingredients

2 large potatoes (about 1 lb), peeled and diced

1 cup smoked salmon, finely chopped

1 large egg

2 tbsp all-purpose flour (or gluten-free flour)

1 tsp Dijon mustard

1 tsp lemon juice

Salt, to taste

Black pepper, to taste

1 tbsp olive oil (for frying)

2 tbsp fresh parsley or dill, finely chopped (optional)

1 tbsp capers, chopped (optional)

1 cup crème fraîche (or sour cream)

1 tbsp lemon zest

1 tbsp fresh dill, chopped

1 tbsp fresh parsley, chopped

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Instructions

Boil the diced potatoes in salted water until fork-tender. Drain well and mash until smooth. Let cool slightly.
Mix mashed potatoes with egg, flour, Dijon mustard, lemon juice, salt, and pepper.
Stir in chopped herbs or capers if using, then gently fold in the smoked salmon.
Shape the mixture into small cakes about 1/2 inch thick.
Heat olive oil in a skillet over medium heat.
Fry the potato cakes until golden and crisp on both sides. Transfer to paper towels.
In a bowl, combine crème fraîche, lemon zest, dill, parsley, salt, and pepper.
Serve the warm potato cakes topped with a spoonful of herb crème fraîche.

Notes

Starchy potatoes work best for structure.

Do not overmix once salmon is added.

Cakes can be baked instead of fried for a lighter version.

The herb crème fraîche can be made ahead.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: European

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3 g
Sodium: 620 mg
Fat: 24 g
Saturated Fat: 11 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 18 g
Cholesterol: 115 mg