Potato Cakes With Smoked Salmon Cream Cheese Recipes

POTATO CAKES WITH SMOKED SALMON & CREAM CHEESE

Steps:

• Heat oven to 220C/200C fan/gas 7. Prick the potatoes all over with a fork, then bake whole for 1 hr 20 mins or until crisp on the outside and fluffy inside. Set aside on a wire rack to cool. Reduce oven to 180C/160C fan/gas 4.
• Once the potatoes are cool enough to handle, cut in half and scoop out the flesh into a large bowl, discarding the skins. Mash the potato really well, then mix in two-thirds of the melted butter, all the flour and the bicarbonate of soda. Season well.
• Line a large (approx 35 x 25cm) baking tray with a piece of baking parchment and brush with half the remaining butter. Roll out the potato dough on a floured surface, then lay it on the lined baking tray - don't worry if it breaks, just push the pieces back together once on the tray. Brush the dough with the remaining melted butter and bake for 45 mins or until golden brown on the outside.
• Remove from the oven and allow to cool on the tray. Meanwhile, put the cream cheese in a large bowl and whisk until smooth and light. Stir in the double cream and lemon juice, and season well with black pepper. Spread the cream cheese mixture all over the surface of the cooled potato cake. Use a large, sharp knife to cut the potato cake into 30 squares, then top with the strips of salmon, the dill fronds, caperberries and lemon zest. Transfer to a serving platter and serve.

POTATO CAKES WITH SMOKED SALMON

Steps:

• In a batter jug, whisk the eggs, milk, finely sliced spring onions/scallions and olive oil together.
• Stir in the smash/potato flakes, flour and baking powder and then finally the lemon juice.
• Heat a flat griddle, and drop tablespoon sized dollops of the mixture onto the hot griddle.
• Cook for about 30 seconds a side or until golden brown and firm enough at the sides to flip.
• Once you have made the pancakes, and they've cooled a little, tear off tiny strips of smoked salmon and arrange the small slices on each pancake.
• Decorate each salmon topped pancake with a tiny feather of dill.

POTATO CAKES WITH SMOKED SALMON

Steps:

• Heat a large non-stick skillet over high heat. Add the speck, or bacon, to the hot pan. The pan needs to be very hot so that the speck is crispy. When cooked through and crispy, remove the speck and let drain on paper towels.
• Grate the potatoes on a mandoline adjusted to the julienne setting. Do not grate them ahead of time, or they will turn color. Wring the potatoes out with your hands to get rid of excess moisture. In a medium bowl, combine the shredded potatoes, thyme, pepper, and speck mixing with your hands. Add flour to the mixture to bind it. Form the potato mixture into 4 patties.
• In the same skillet, add enough oil for frying, plus the 2 tablespoons butter. Heat over high heat until oil is very hot. Add the potato cakes, making sure there is at least 1/2-inch between them. Cook for several minutes on each side, until golden brown and crispy on all edges, and cooked through in the middle. The amount of cooking time will vary based on the thickness of the potato cakes.
• Remove potato cakes from oil and let drain on paper towels. Season with salt while hot.
• In a medium bowl, whisk together the creme fraiche, honey mustard, lemon juice, and horseradish. Add the cilantro and chives, and stir to combine. Just before serving, add the salad greens to the bowl, and toss.
• To plate, put 1 potato cake on each of 4 plates. Top each potato cake with 3 slices of smoked salmon. Add a pile of greens with dressing on top of the salmon. Sprinkle salads with pepper, and garnish with lime wedges on the side.

SALMON & CREAM CHEESE POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Meanwhile, in a small bowl, combine the cream cheese, sour cream, dill, lemon zest, capers, salt and pepper. , Drain potatoes; cut in half. Cut a thin slice from the bottom of each potato half to level if necessary. , Dollop cheese mixture onto potatoes, 2 teaspoons on each. Top with salmon. Garnish with dill sprigs if desired. Chill until serving.

SMOKED SALMON POTATO CAKES WITH GARLIC CREAM

Steps:

• To make the garlic cream squeeze the garlic out of each clove into a food processor.
• Add the eggs and lemon juice.
• Add the olive oil gradually in a thin stream with the motor running until the mixture thickens.
• Season to taste with slat and pepper, add dill and refrigerate until needed.
• Cook potatoes in boiling water until almost done, cool and then grate them into a large bowl.
• Mix the salmon, parsley, egg and onions into the potato, season with salt and pepper.
• Shape into 12 small cakes; mix the breadcrumbs with the sesame seeds and coat the cakes evenly with them.
• Sauté the cakes on medium heat in a little oil until browned and cooked through, about 5 minutes each side. Serve hot with garlic cream.

GOAT CHEESE POTATO CAKES WITH SMOKED SALMON

Steps:

• In a medium saucepan, combine potatoes and milk. Bring to a boil over medium high heat and cook, stirring, until smooth, about 3 minutes.
• Off heat, beat in goat cheese, smoked salmon, dill and pepper.
• In a large skillet, melt butter. Shape potato mixture into 6 patties ½ inch thick.
• Cook over medium-low, turning once, until golden brown on both sides, about 6 minutes total. Serve hot.

SHREDDED POTATO PANCAKES WITH SMOKED SALMON

Steps:

• Peel half the potatoes, grate them coarse (preferably in a food processor), and press them between several thicknesses of paper towel to remove any excess moisture. In a large heavy skillet heat 1/4 cup of the oil over moderately high heat until it is hot but not smoking. In a bowl toss the grated potatoes with salt and pepper to taste, form them into 4 patties, and in the skillet cook the patties, tamping them down with a spatula, for 5 minutes on each side, or until the pancakes are golden brown and cooked through. Transfer the pancakes to paper towels to drain and keep them warm in a 200°F. oven. Make 4 more pancakes in the same manner with the remaining potatoes and oil and serve the pancakes with the smoked salmon and the sour cream.