Smoked Salmon with Warm Potato Cakes | Living North

Smoked Salmon with Warm Potato Cakes


Smoked Salmon with Warm Potato Cakes

450g/1lb potatoes, cooked and mashed 
75g/3oz plain flour 
2 eggs, beaten 
2 spring onions, chopped 
a little freshly grated nutmeg 
50g/2oz butter, melted 
150ml/¼ pint sour cream 
12 slices of smoked salmon 
salt and ground black pepper 
chopped fresh chives, to garnish 

From The Perfect Afternoon Tea Recipe Book
A classic combination of ingredients, this a comforting high tea variation on the theme, with lovely little warm little potato cakes as the base for smoked salmon.

Put the potatoes, flour, eggs and spring onions into a large bowl. Season with salt, pepper and a little nutmeg, and add half the butter. Mix thoroughly and shape into 12 small potato cakes. 

Heat the remaining butter in a non-stick pan and cook the potato cakes until browned on both sides.

To serve, mix the sour cream with some salt and pepper. Fold a piece of smoked salmon and place on top of each potato cake. Top with the cream and chives and serve immediately. 

Cook’s tip: If it is more convenient, you can make the potato cakes in advance and keep them overnight in the refrigerator. When they are required, warm them through in a hot oven for about 15 minutes before topping with the salmon and cream cheese, and serving. 

Variation: You could also top the potato cakes with smoked mackerel and a squeeze of lemon juice, or even slices of thinly cut smoked ham, if you like.

From The Perfect Afternoon Tea Recipe Book

Published in: March 2020

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