Smoked Salmon and Potato Cakes with Horseradish Cream

I often make this recipe as an entrée at dinner parties. It is always well received by my guests and is one of my favourites. Change up the flavours by substituting fresh dill for the chives.

Very easy to make. Create the potato and salmon cakes hours before your guests arrive (even the day before) and have all the toppings and garnishes ready to go. Super easy! In fact, the last time I cooked this dish was while we were camping at Moana Caravan Park in our camper trailer with our small outdoor kitchen… one gas burner.

Ingredients

For the salmon and potato cakes

500g of peeled potato, chopped
200g salmon fillet, finely chopped
3 spring onions, finely sliced
1 egg, beaten
Black pepper and salt to taste

For the toppings and garnish

Capers*
Olive oil*
20 – 40 grams of smoked salmon per plate to serve.
Chives, finely sliced
Horseradish cream (I used Masterfoods Horseradish cream or make your own).

Method

Boil the potato – do not overcook. Mash the potatoes roughly, leaving some lumps.

Mix the potato, egg, spring onions, salmon and pepper and salt. Mix well, then form into six patties/cakes.

Place the cakes on a plate on top of some baking paper, and refrigerate for several hours or overnight.

Heat a little oil in a non-stick frying pan and cook the cakes until they are cooked through and golden brown.

Heat the olive oil in a small saucepan and heat the capers. *Use 1/2 to 1 teaspoon of capers per serving (entree or main). Use 1 to 2 teaspoons of olive oil per serve.

To serve

As entrée (serves 6)

Place each potato cake in the centre of each plate. Sprinkle the capers and olive oil around the plate. Top each potato cake with salmon, a dollop of horseradish cream and sprinkle with finely chopped chives.

For the main serve (serves 2-3)

Place two or three potato cakes on each plate, top with smoked salmon, a dollop of horseradish cream, sprinkle with finely chopped chives and some capers and olive oil. Serve with a green salad.