Smoked Salmon and Potato Cakes: A Luxurious Brunch Recipe

Potato cakes are a wonderfully versatile dish. They can be a comforting side, a hearty snack, or, with the right additions, a sophisticated brunch centerpiece. This recipe elevates the humble potato cake by pairing it with the rich, smoky flavor of salmon, creating a truly delightful culinary experience. These Smoked Salmon and Potato Cakes are perfect for a weekend brunch, a light lunch, or even a classy appetizer. They are surprisingly easy to make and guaranteed to impress your guests.

## Why This Recipe Works

This recipe strikes the perfect balance of textures and flavors. The creamy, mashed potato base provides a comforting foundation, while the crispy exterior of the potato cake adds a satisfying crunch. The smoked salmon brings a luxurious smoky saltiness that complements the potatoes beautifully. A dollop of crème fraîche or sour cream adds a tangy coolness, and a sprinkle of fresh dill or chives provides a bright, herbaceous finish. The lemon zest and juice incorporated into the potato mixture further enhance the flavors and add a touch of zing.

## Ingredients You’ll Need

Here’s what you’ll need to create these delectable smoked salmon and potato cakes:

* **Potatoes:** 1.5 lbs (about 680g) Yukon Gold or Russet potatoes are ideal. Yukon Golds offer a creamy texture and slightly buttery flavor, while Russets are fluffier and absorb flavors well. You can also use a mix of both.
* **Smoked Salmon:** 4 oz (about 115g) sliced smoked salmon, preferably wild-caught. Look for good quality smoked salmon for the best flavor.
* **Egg:** 1 large egg, lightly beaten. This helps bind the potato cakes together.
* **All-Purpose Flour:** 1/4 cup (about 30g). This also aids in binding and helps create a crispy exterior.
* **Lemon:** 1 lemon, for zest and juice. The lemon brightens the flavors and complements the salmon beautifully.
* **Fresh Dill or Chives:** 2 tablespoons, finely chopped. Fresh herbs add a burst of flavor and freshness.
* **Butter:** 2 tablespoons, unsalted. For sautéing the potato cakes.
* **Olive Oil:** 1 tablespoon. Added to the butter for sautéing to prevent burning.
* **Salt and Black Pepper:** To taste. Season generously to enhance the flavors.
* **Crème Fraîche or Sour Cream:** For serving. A dollop adds a cool and tangy contrast.

## Equipment

* Large pot
* Potato masher or ricer
* Large bowl
* Measuring cups and spoons
* Zester
* Cutting board
* Knife
* Large skillet or frying pan
* Spatula
* Paper towels

## Step-by-Step Instructions

Follow these detailed instructions to create the perfect Smoked Salmon and Potato Cakes:

**1. Prepare the Potatoes:**

* Peel the potatoes and cut them into evenly sized chunks (about 1-inch pieces). This ensures even cooking.
* Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
* Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. They should be easily pierced with a fork.
* Drain the potatoes thoroughly in a colander.

**2. Mash the Potatoes:**

* Return the drained potatoes to the pot. Use a potato masher or ricer to mash the potatoes until smooth. Avoid over-mashing, as this can make the potato cakes gummy. If you have a ricer, it will produce the lightest and fluffiest mashed potatoes.

**3. Incorporate the Ingredients:**

* Add the beaten egg, flour, lemon zest, lemon juice, salt, and pepper to the mashed potatoes. Mix well until all ingredients are evenly incorporated.
* Gently fold in the chopped smoked salmon and fresh dill or chives. Be careful not to overmix, as this can break down the salmon. You want to retain some of the salmon’s texture.

**4. Form the Potato Cakes:**

* Take about 1/4 cup of the potato mixture and gently form it into a round patty, about 3 inches in diameter and 1/2 inch thick. Repeat with the remaining potato mixture. You should get about 8-10 potato cakes, depending on the size you make them.
* Place the formed potato cakes on a baking sheet lined with parchment paper. This will prevent them from sticking.

**5. Chill the Potato Cakes (Optional but Recommended):**

* Cover the baking sheet with plastic wrap and refrigerate the potato cakes for at least 30 minutes, or up to 2 hours. Chilling the potato cakes helps them hold their shape better during cooking and prevents them from falling apart in the pan. This step is highly recommended, especially if you find the mixture to be a bit wet.

**6. Sauté the Potato Cakes:**

* In a large skillet or frying pan, melt the butter and olive oil over medium heat. The combination of butter and olive oil provides a rich flavor and prevents the butter from burning.
* Once the butter is melted and the pan is hot, carefully place the potato cakes in the skillet, making sure not to overcrowd the pan. You may need to cook them in batches.
* Cook the potato cakes for 3-4 minutes per side, or until they are golden brown and crispy. Use a spatula to gently flip them.
* Remove the cooked potato cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.

**7. Serve:**

* Serve the Smoked Salmon and Potato Cakes immediately while they are still warm and crispy. Top each potato cake with a dollop of crème fraîche or sour cream and a sprinkle of fresh dill or chives.
* Garnish with a lemon wedge for an extra burst of citrus.

## Tips for Success

* **Don’t overcook the potatoes:** Overcooked potatoes will absorb too much water and result in soggy potato cakes. Cook them until they are just fork-tender.
* **Don’t overmix the mashed potatoes:** Overmixing can develop the gluten in the potatoes, resulting in a gummy texture. Mash them until just smooth.
* **Chill the potato cakes:** Chilling the potato cakes before cooking helps them hold their shape and prevents them from falling apart in the pan.
* **Use a non-stick skillet:** This will prevent the potato cakes from sticking to the pan and make them easier to flip.
* **Don’t overcrowd the pan:** Overcrowding the pan will lower the temperature of the oil and result in steamed, rather than crispy, potato cakes. Cook them in batches.
* **Adjust seasoning to your liking:** Taste the potato mixture before forming the cakes and adjust the salt, pepper, and lemon juice to your preference.
* **Get creative with toppings:** While crème fraîche and dill are classic accompaniments, feel free to experiment with other toppings, such as poached eggs, avocado slices, capers, or a hollandaise sauce.

## Variations

* **Herbed Potato Cakes:** Add other fresh herbs to the potato mixture, such as parsley, thyme, or rosemary.
* **Cheesy Potato Cakes:** Add grated cheddar, Gruyère, or Parmesan cheese to the potato mixture.
* **Spicy Potato Cakes:** Add a pinch of red pepper flakes or a dash of hot sauce to the potato mixture.
* **Vegetarian Potato Cakes:** Omit the smoked salmon and add other vegetables, such as sautéed onions, mushrooms, or bell peppers.
* **Sweet Potato Cakes:** Substitute some of the regular potatoes with sweet potatoes for a sweeter flavor.

## Serving Suggestions

* **Brunch:** Serve the Smoked Salmon and Potato Cakes as part of a brunch spread, alongside other breakfast favorites such as scrambled eggs, bacon, and fresh fruit.
* **Lunch:** Enjoy them as a light lunch with a side salad.
* **Appetizer:** Serve them as an appetizer at a party or gathering. Cut them into smaller pieces for easier handling.
* **Side Dish:** Serve them as a side dish with grilled fish, chicken, or steak.

## Make-Ahead Instructions

* The potato mixture can be prepared ahead of time and stored in the refrigerator for up to 24 hours. Form the potato cakes just before cooking.
* Cooked potato cakes can be reheated in the oven or in a skillet. To reheat in the oven, preheat to 350°F (175°C) and bake for 10-15 minutes, or until heated through. To reheat in a skillet, cook over medium heat for a few minutes per side, until heated through and crispy.

## Storage Instructions

* Leftover Smoked Salmon and Potato Cakes can be stored in the refrigerator for up to 3 days. Store them in an airtight container.

## Nutritional Information (Approximate)

* Calories: 250-300 per serving (2 potato cakes)
* Fat: 12-15g
* Protein: 10-12g
* Carbohydrates: 25-30g

*Note: Nutritional information may vary depending on the specific ingredients used.*

## Recipe Card

**Smoked Salmon and Potato Cakes**

A delicious and elegant twist on classic potato cakes, featuring the smoky flavor of salmon. Perfect for brunch, lunch, or a sophisticated appetizer.

**Prep Time:** 20 minutes
**Cook Time:** 20 minutes
**Chill Time:** 30 minutes (optional)
**Total Time:** 1 hour 10 minutes
**Servings:** 4-5

**Ingredients:**

* 1.5 lbs (680g) Yukon Gold or Russet potatoes, peeled and cubed
* 4 oz (115g) sliced smoked salmon, chopped
* 1 large egg, lightly beaten
* 1/4 cup (30g) all-purpose flour
* 1 lemon, zest and juice
* 2 tablespoons fresh dill or chives, finely chopped
* 2 tablespoons unsalted butter
* 1 tablespoon olive oil
* Salt and black pepper, to taste
* Crème fraîche or sour cream, for serving

**Instructions:**

1. **Prepare the Potatoes:** Place potatoes in a pot, cover with cold water, and add salt. Boil until fork-tender (15-20 minutes). Drain well.
2. **Mash the Potatoes:** Return potatoes to the pot and mash until smooth. Don’t overmix.
3. **Incorporate Ingredients:** Add egg, flour, lemon zest, lemon juice, salt, and pepper to the mashed potatoes. Mix well. Gently fold in smoked salmon and herbs.
4. **Form Potato Cakes:** Form the mixture into 8-10 patties (about 3 inches in diameter).
5. **Chill (Optional):** Refrigerate for at least 30 minutes to help them hold their shape.
6. **Sauté:** Melt butter and olive oil in a skillet over medium heat. Cook potato cakes for 3-4 minutes per side, until golden brown and crispy.
7. **Serve:** Top with crème fraîche or sour cream and a sprinkle of fresh dill or chives. Garnish with a lemon wedge.

Enjoy your luxurious Smoked Salmon and Potato Cakes!