SMOKED SALMON POTATO CAKES WITH GARLIC CREAM
Make these lovely cakes with good quality floury potatoes, the garlic cream is a must.From Feasts by Silvena Rowe
Provided by lindseylcw
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 630.1, Fat 45.4, SaturatedFat 7.1, Cholesterol 116.7, Sodium 623, Carbohydrate 39, Fiber 4.3, Sugar 3, Protein 18.4
POTATO CAKES WITH SMOKED SALMON
Irish potato cakes given a modern twist with a classic New York bagel topping
Provided by Emma Lewis
Categories Breakfast, Brunch
Time 40m
Number Of Ingredients 8
Steps:
- Make the potato cakes. Bring a large pan of salted water to the boil. Tip in the potatoes and cook for 10-15 mins until soft. Drain well, then return to the hot pan for 1-2 mins to allow any excess moisture to evaporate. Pass the potatoes through a ricer or sieve to get a really fine mash.
- Weigh out 250g of the mash and place in a bowl (you shouldn't have much left over). Tip in the flour, baking powder and 1 tsp salt. Mix together until the mixture forms a soft dough. Shape into a ball, then tip out onto a lightly floured surface. Roll out into a circle about 20cm across and 1cm thick. Cut into 8 triangular wedges and generously dust all over with flour. The potato cakes can be made up to this point 1 day ahead and chilled or frozen for up to 1 month.
- Set a large, non-stick frying pan over a medium heat (no need to add oil). When hot, dry-fry the cakes for about 3-5 mins on each side until golden and cooked through. You may have to do this in batches. Stir a little water into the soft cheese until it is spoonable. Place the potato cakes on plates, top with dollops of soft cheese and a smoked salmon slice, then scatter over the red onion, capers and lemon zest to finish.
Nutrition Facts : Calories 394 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 4.35 milligram of sodium
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