Potato cakes with dill and smoked salmon (canapé). In a large nonstick skillet or on a griddle, heat the vegetable oil until shimmering. 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.
It's just mash, flour, butter and seasoning, but these few ingredients create a special little vehicle for this wonderful smoked salmon.
Top them with some creme fraiche or cream cheese, smoked salmon and just a touch of dill.
Peel and grate the potatoes and finely chop the onion; put them both in a sieve.
Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a special dish, potato cakes with dill and smoked salmon (canapé). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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In a large nonstick skillet or on a griddle, heat the vegetable oil until shimmering. 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.
To get started with this recipe, we have to first prepare a few ingredients. You can have potato cakes with dill and smoked salmon (canapé) using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Potato cakes with dill and smoked salmon (canapé):
- {Prepare 1 kg of potatoes.
- {Prepare of Olive oil.
- {Take 2 of medium brown onions, chopped finely.
- {Take of Chopped fresh dill.
- {Get 200 g of soured cream.
- {Get 75 g of plain flour.
- {Get of Smoked salmon.
Press with a spoon to squeeze out as much starchy liquid as possible. Crisp Potato Cakes Smoked Salmon and Chives. 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.
Steps to make Potato cakes with dill and smoked salmon (canapé):
- Boil potatoes until tender, drain.mash potato until smooth. Cool 10min..
- 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..
- 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..
Transfer to a serving platter and serve. Serve with slices of smoked salmon and picked watercress leaves dressed with a squeeze of lemon, extra virgin olive oil and some salt and pepper. You may have to do this in batches. Stir a little water into the soft cheese until it is spoonable. Place the potato cakes on plates, top with dollops of soft cheese and a smoked salmon slice, then scatter over the red onion, capers and lemon zest to.
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