Smoked Salmon Potato Cakes with Dill Cream

• 1 1/2 cups grated Yukon Gold potatoes
• 1/2 cup finely chopped smoked salmon
• 1/4 cup chopped fresh dill
• 1 large egg, beaten
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup sour cream
• 1 tablespoon fresh dill, finely chopped
• 1 clove garlic, minced

Steps

1. 1 In a bowl, mix grated potatoes, smoked salmon, 1/4 cup dill, beaten egg, flour, baking powder, salt, and pepper.
2. 2 Heat olive oil in a skillet over medium heat.
3. 3 Form potato mixture into cakes and cook in the skillet for 4-5 minutes per side until golden brown.
4. 4 For the dill cream, whisk together sour cream, 1 tablespoon dill, and minced garlic.
5. 5 Serve potato cakes warm with a generous dollop of dill cream.

Equipment

• Skillet
• Mixing bowls
• Spatula

Variations

• Add grated zucchini for a lighter texture.
• Substitute smoked trout for a different smoky flavor.

Substitutions

• If sour cream is an issue, use Greek yogurt for the dill cream.

Pairings

• Serve with a chilled glass of Sauvignon Blanc.
• Pair with a side of roasted asparagus.

Nutrition

Tips

• Ensure potatoes are well-drained to achieve crispy cakes.
• For extra flavor, sprinkle a bit of lemon zest into the potato mixture.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to maintain crispiness.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a skillet with a touch of oil.

Serving Suggestions

• Pair with a fresh arugula salad.
• Serve with a side of tangy remoulade sauce.

FAQ