Potato Cakes with Smoked Salmon are a delightful combination of crispy, golden potato cakes topped with silky smoked salmon and a dollop of tangy sour cream or crème fraîche. These savory cakes are lightly seasoned and pan-fried to perfection, making them a fantastic base for the rich, smoky flavor of the salmon. Topped with fresh herbs like dill or chives, this dish is ideal for brunch, appetizers, or an elegant lunch. The balance of textures and flavors makes every bite satisfying and irresistible.
Ingredients:
- 2 cups grated potatoes (Russet or Yukon Gold)
- 1 small onion, grated
- 1 egg, lightly beaten
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- Olive oil or butter for frying
- 4 oz smoked salmon, sliced
- ½ cup sour cream or crème fraîche
- Fresh dill or chives, chopped (for garnish)
- Lemon wedges (for serving)
Instructions:
- Prepare the Potato Mixture: Grate the potatoes and onion, then place them in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. Transfer to a bowl and mix in the egg, flour, salt, and pepper until well combined.
- Form and Fry the Potato Cakes: Heat a thin layer of olive oil or butter in a skillet over medium heat. Take a small handful of the potato mixture, form it into a patty, and place it in the skillet. Repeat with the remaining mixture. Fry each patty for about 3-4 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
- Assemble: Arrange the potato cakes on a serving platter. Top each cake with a slice of smoked salmon and a small dollop of sour cream or crème fraîche.
- Garnish and Serve: Sprinkle with fresh dill or chives and serve with lemon wedges on the side.
Enjoy these Potato Cakes with Smoked Salmon as a deliciously elegant appetizer or light meal that combines crispy, creamy, and smoky flavors in every bite!
