Mini Potato Cakes with Smoked Sturgeon and Herbed Cream Recipe

Name: Mini Potato Cakes with Smoked Sturgeon and Herbed Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup creme fraiche; 1 1/2 teaspoons fresh lemon juice; 1/2 teaspoon each of chopped dill, tarragon, chives and celery leaves; Salt and freshly ground pepper; 1 pound Yukon Gold potatoes, peeled and coarsely shredded; 2 1/2 tablespoons all-purpose flour; 2 tablespoons unsalted butter; 2 tablespoons canola oil; 4 ounces sliced smoked sturgeon or other smoked fish, torn in pieces; Radish sprouts, for garnish

Servings: persons

1/4 cup creme fraiche
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon each of chopped dill, tarragon, chives and celery leaves
Salt and freshly ground pepper
1 pound Yukon Gold potatoes, peeled and coarsely shredded
2 1/2 tablespoons all-purpose flour
2 tablespoons unsalted butter
2 tablespoons canola oil
4 ounces sliced smoked sturgeon or other smoked fish, torn in pieces
Radish sprouts, for garnish

1
In a small bowl, whisk the creme fraiche with the lemon juice and chopped herbs and season with salt and pepper.
2
Squeeze small handfuls of the shredded potatoes over a colander to remove as much liquid as possible.
3
Transfer the potatoes to a medium bowl and toss with the flour; season with salt and pepper.
4
In a very large nonstick skillet, melt the butter in the oil.
5
Add rounded tablespoons of the potato mixture to the skillet, about 2 inches apart; you should have 16 mounds.
6
Flatten each mound slightly into a cake that's 1/2 inch thick and 1 1/2 inches wide.
7
Cook the cakes over moderate heat, turning once, until golden and crisp, about 6 minutes.
8
Drain on paper towels.
9
Arrange the potato cakes on a platter.
10
Top each cake with a small dollop of the herbed cream, a few pieces of sturgeon and a few radish sprouts and serve.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup creme fraiche, 1 1/2 teaspoons fresh lemon juice, 1/2 teaspoon each of chopped dill, tarragon, chives and celery leaves, Salt and freshly ground pepper, and more.

Yes, Mini Potato Cakes with Smoked Sturgeon and Herbed Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Potato Cakes with Smoked Sturgeon and Herbed Cream

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