Claire Corlett

Fish Food, Fish Tanks, and More

Smokey Salmon Potato Cakes


Place the potatoes in a large pot of
cold water. Cook for 30 minutes. Whisk together sour cream, minced fresh chives,
chopped basil, a pinch of salt, and the juice from a lemon wedge. Drain the potatoes and place them in a
bowl to cool for 10 minutes. Peel the potatoes and discard the skin. Using the
large side of a grater, grate the peeled potatoes into a large bowl. Add the
minced scallions and salt. Scoop up the potato mixture and level it off. Place
the potato mixture onto a parchment-lined baking sheet. Heat the vegetable
oil in a large skillet over medium-high heat. Add the potato cakes a few at a
time. Fry the potato cakes until they have turned a deep golden-brown. Drain
the potato cakes on a stack of paper towels. Generously spoon the herbed cream
onto each cake, then top with smoked salmon slivers, a few leaves of arugula,
chives, and a sprinkling of crushed pink peppercorns. Serve with lemon wedges and enjoy.

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