Crispy Potato and Salmon (Print Version)
# Ingredients:
→ Potato Cakes
01 -
About 500 g / 1 lb of potatoes (2 to 3 medium-sized ones)
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1 tablespoon of melted butter
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A quarter teaspoon of salt
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1 tablespoon of olive oil
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Black pepper to your liking
→ Extras
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100 g / 3 oz of smoked salmon
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2 tablespoons of sour cream
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Optional: A pinch of fresh dill for garnish
# Instructions:
01 -
To partially cook the whole, unpeeled potatoes: You can microwave them for about 1 1/2 minutes on one side, flip, and go for another 2 minutes on high. Alternatively, boil them for 5 minutes. Keep them firm in the center.
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While the potatoes are hot, use a kitchen towel to hold them and peel off the skin. A butter knife can make peeling easy.
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Grab a grater and shred the potatoes until they're nicely grated.
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Mix your grated potatoes with melted butter, salt, and pepper.
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Take a big frying pan, set it to medium-high heat, and add olive oil.
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Measure out about 1/4 cup of the potato mix, press it gently into the measuring cup, then tip it into the pan. Flatten it a little so it’s about a centimeter thick. Repeat till the mixture's all used up.
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Cook the patties for about 1 1/2 to 2 minutes per side, or until they’re a beautiful golden color.
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Stack three patties on a plate, then top each pile with some smoked salmon, a dollop of sour cream, and fresh dill if you like.
# Notes:
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This is a fantastic choice when you’re spoiling yourself or cooking to impress someone.
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Starchy potatoes are the way to go. They break down while cooking, giving you soft insides with a crispy, golden outside.
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Great types to use are Russet, King Edward, Dutch Creams, and Red Delight. All-purpose types like Red Rascal, Sebago, or Golden Delight work just as well.
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You can make the potato cakes a day ahead. Keep them chilled, then bake them in a hot oven (200C/390F) for about 15 minutes till they’re crisp and dark golden.