Smoked Salmon Potato Cakes with Garlic Cream
Crispy, golden, and packed with irresistible flavor, these Smoked Salmon Potato Cakes with Garlic Cream elevate comfort food to a gourmet experience. Made with fluffy russet potatoes, smoky, decadent salmon, and a fragrant blend of fresh chives and dill, these cakes are fried to perfection and boast a lightly crisp breadcrumb coating. The dish is complemented by a rich and velvety garlic cream sauce, infused with a touch of lemon for brightness. Perfect as an elegant appetizer or a hearty main course, these potato cakes are easy to prepare yet impressive enough for special occasions. Ready in just 40 minutes, this recipe delivers a satisfying balance of textures and a harmonious medley of flavors, making it perfect for seafood lovers. Serve warm, garnished with fresh herbs, for a restaurant-quality dish right at home!
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Ingredients
- 3 medium Russet potatoes
- 150 grams Smoked salmon
- 2 tablespoons Fresh chives
- 1 tablespoon Fresh dill
- 1 large Egg
- 3 tablespoons All-purpose flour
- 0.5 cup Breadcrumbs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cloves Garlic
- 0.5 cup Heavy cream
- 1 teaspoon Lemon juice
- 2 tablespoons Olive oil
- 1 tablespoon Butter
Directions
Step 1
Peel and dice the potatoes. Boil them in salted water for about 10-12 minutes, or until fork-tender. Drain and mash the potatoes in a large bowl. Let them cool slightly.
Step 2
Finely chop the smoked salmon, chives, and dill. Add them to the mashed potatoes.
Step 3
Beat the egg and mix it into the potato mixture. Add flour, salt, and black pepper, then stir until well combined.
Step 4
Shape the mixture into 8 small cakes, about ½ inch thick. Coat each cake in breadcrumbs, pressing gently to adhere.
Step 5
Heat the olive oil and butter in a large skillet over medium heat. Fry the potato cakes in batches for 3-4 minutes per side, or until golden and crispy. Place the cooked cakes on a paper towel-lined plate to drain excess oil.
Step 6
While the cakes are cooking, mince the garlic and add it to a small saucepan with the heavy cream. Simmer over low heat for 5 minutes, stirring occasionally, until the cream thickens slightly and absorbs the garlic flavor.
Step 7
Remove the garlic cream from heat and stir in the lemon juice. Taste and adjust seasoning with salt if needed.
Step 8
Serve the potato cakes warm, drizzled with garlic cream. Garnish with extra chives or dill if desired.
Nutrition Facts
| Serving size | (981.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1835.6 |
| Total Fat 96.9g | 0% |
| Saturated Fat 38.8g | 0% |
| Polyunsaturated Fat 6.5g | |
| Cholesterol 406.9mg | 0% |
| Sodium 3331.9mg | 0% |
| Total Carbohydrate 175.7g | 0% |
| Dietary Fiber 11.9g | 0% |
| Total Sugars 10.2g | |
| Protein 59.7g | 0% |
| Vitamin D 1082.0IU | 0% |
| Calcium 173.3mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 3325.4mg | 0% |
Source of Calories