Potato Cakes with Smoked Salmon

Why You’ll Love This Recipe

• Crispy & Flavorful: Golden-brown potato cakes pair beautifully with the rich, smoky salmon.
• Perfect for Any Occasion: Great for brunch, appetizers, or even a light dinner.
• Easy to Make: Uses simple ingredients and comes together quickly.
• Customizable: Add different toppings or seasonings to suit your taste.

Ingredients

• 2 cups mashed potatoes (cooled)
• 1 large egg
• ¼ cup all-purpose flour
• 2 tablespoons chopped fresh dill (or parsley)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons butter (or oil, for frying)
• 4 ounces smoked salmon, thinly sliced
• ¼ cup sour cream or crème fraîche
• 1 tablespoon capers (optional)
• 1 small red onion, thinly sliced (optional)
• Lemon wedges (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Potato Cake Mixture

• In a bowl, mix mashed potatoes, egg, flour, dill, salt, and black pepper until well combined.
• Form the mixture into small patties (about 2-3 inches in diameter).

2. Cook the Potato Cakes

• Heat butter or oil in a skillet over medium heat.
• Fry the potato cakes for 3-4 minutes per side, until golden brown and crispy.
• Transfer to a plate lined with paper towels to drain excess oil.

3. Assemble the Toppings

• Place a slice of smoked salmon on each potato cake.
• Top with a dollop of sour cream or crème fraîche.
• Garnish with capers, red onion slices, and fresh dill.

4. Serve & Enjoy

• Serve warm with lemon wedges for an extra burst of flavor!

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• Cheesy Potato Cakes: Add ¼ cup shredded cheddar or Parmesan to the potato mixture.
• Spicy Kick: Mix in ¼ teaspoon cayenne pepper or serve with sriracha mayo.
• Vegetarian Option: Swap smoked salmon for sautéed mushrooms or roasted red peppers.
• Gluten-Free: Use almond flour or cornstarch instead of all-purpose flour.

Storage/Reheating

• Storage: Store leftover potato cakes in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in a skillet over medium heat for a few minutes or in an air fryer at 350°F (175°C) for 5 minutes.

FAQs

1. Can I use instant mashed potatoes?

Yes! Just make sure they are thick enough to hold their shape.

2. Can I bake the potato cakes instead of frying?

Yes, bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.

3. What type of smoked salmon works best?

Cold-smoked salmon (lox) works best for a delicate texture and rich flavor.

4. Can I freeze the potato cakes?

Yes! Freeze them on a baking sheet, then transfer to a freezer bag for up to 3 months.

5. What can I serve with these potato cakes?

Serve with a simple green salad, avocado slices, or poached eggs for a complete meal.

Conclusion

These Potato Cakes with Smoked Salmon are crispy, flavorful, and easy to make, making them perfect for brunch or a fancy appetizer. With creamy mashed potatoes, fresh herbs, and smoky salmon, this dish is a crowd-pleaser every time. Try them today and impress your guests with a restaurant-worthy dish at home!

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