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Potato cakes with dill and smoked salmon (canapé)

How to Cook Recipes Potato cakes with dill and smoked salmon (canapé) using 7 ingredients and 3 steps

Potato cakes with dill and smoked salmon (canapé) - Learn To Make A Healthy Salmon & Spinach Meal W/ An Easy Recipe From McCormick® Potato cakes with smoked salmon & cream cheese Irish potato cakes, or farls, make a delicious base for these smoked salmon, cream cheese and caperberry canapés - simply slice into squares and serve. See recipes for Potato cakes with dill and smoked salmon (canapé) too. Stir in the double cream and lemon juice, and season well with black pepper. Spread the cream cheese mixture all over the surface of the cooled potato cake. Transfer to a serving platter and serve.

Potato cakes with dill and smoked salmon (canapé)

Top them with some creme fraiche or cream cheese, smoked salmon and just a touch of dill.

I made tiny canapé sized cakes but you can make bigger ones to serve for brunch if you prefer.

You can cook Potato cakes with dill and smoked salmon (canapé) using 7 ingredients and 3 steps. Here is how you achieve it.

Ingredients make Potato cakes with dill and smoked salmon (canapé)

  1. It's 1 kg potatoes.
  2. You need Olive oil.
  3. Prepare 2 medium brown onions, chopped finely.
  4. Prepare Chopped fresh dill.
  5. Prepare 200 g soured cream.
  6. It's 75 g plain flour.
  7. You need Smoked salmon.

Potato cakes with dill and smoked salmon (canapé) instructions

  1. Boil potatoes until tender, drain.mash potato until smooth. Cool 10min..
  2. Meanwhile fry onion until soft.add onion with chopped dill and 80g of soured cream, stir to combine.using hands shape potato mixture into patty-shaped cakes, coat in flour..
  3. Heat oil in large frying pan and cook potato cakes until browned lightly both sides.divide extra soured cream and salmon among potato cakes, top with dill springs..

Potato cakes with dill and smoked salmon (canapé) - Potato Latkes with Herbed Sour Cream and Smoked Salmon Topping Recipe. This recipe was created by chef Todd Ginsberg of Atlanta restaurant The General Muir. Top each with some smoked salmon strips. Smoked Salmon Week continues at the Savory Tooth household. Today we have a recipe for some crispy pan-seared cakes made of smoked salmon and potato, along with a delicious dill-garlic dip with a bit of spice. Peel and grate the potatoes and finely chop the onion; put them both in a sieve. Press with a spoon to squeeze out as much starchy liquid as possible. Thank you and good luck