Smoked Salmon Potato Cake with Potato-Leek Cream

Name: Smoked Salmon Potato Cake with Potato-Leek Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large Idaho potato, peeled; 4 ounces smoked salmon, julienned (3 cups); 1 tablespoon finely-chopped green onions; Salt and pepper; 2 tablespoons oil; 1 teaspoon butter; 3 cups thinly-sliced leeks; 2 cups diced Idaho potato; 3 cups cream; 2 cups water; Salt and pepper; 1 tablespoon sour cream; 1 tablespoon each chopped chives and parsley

Servings: persons

1 large Idaho potato, peeled
4 ounces smoked salmon, julienned (3 cups)
1 tablespoon finely-chopped green onions
Salt and pepper
2 tablespoons oil
1 teaspoon butter
3 cups thinly-sliced leeks
2 cups diced Idaho potato
3 cups cream
2 cups water
Salt and pepper
1 tablespoon sour cream
1 tablespoon each chopped chives and parsley

1
Grate potato into a towel and wring to squeeze out excess liquid.
2
Toss potato with salmon and green onions and season with salt and pepper.
3
In a medium saute pan heat oil and add potato mixture, forming it into 8 little round cakes.
4
Cook until golden brown on both sides, about 5 minutes in all.
5
Drain on paper towels and keep warm while you finish sauce.
6
Meanwhile, make sauce: In a small saucepan melt butter, add leeks and cook until tender.
7
Add potato, cream and water and bring to a boil.
8
Simmer 15 minutes, or until potatoes are tender; adjust seasonings to taste with salt and pepper.
9
Pour into a blender or food processor, add sour cream and process until smooth.
10
Reheat briefly, if necessary.
11
To serve, place 2 cakes on each plate, spoon some sauce around and sprinkle with chopped herbs.

872

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 1 large Idaho potato, peeled, 4 ounces smoked salmon, julienned (3 cups), 1 tablespoon finely-chopped green onions, Salt and pepper, and more.

Yes, Smoked Salmon Potato Cake with Potato-Leek Cream falls under the Seafood 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!