Mini Potato Cakes with Smoked Sturgeon and Herbed C

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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Mini Potato Cakes with Smoked Sturgeon and Herbed Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions