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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Recipe Information
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
Instructions
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.
Finely chop the smoked salmon, chives, and dill. Add them to the mashed potatoes.
Beat the egg and mix it into the potato mixture. Add flour, salt, and black pepper, then stir until well combined.
Shape the mixture into 8 small cakes, about ½ inch thick. Coat each cake in breadcrumbs, pressing gently to adhere.
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.
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.
Remove the garlic cream from heat and stir in the lemon juice. Taste and adjust seasoning with salt if needed.
Serve the potato cakes warm, drizzled with garlic cream. Garnish with extra chives or dill if desired.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 3332 mg | 145% | |
| Total Carbohydrate | 175.7 g | 64% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 10.2 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 27.1 mcg | 135% | |
| Calcium | 173 mg | 13% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3325 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
