Potato cakes with smoked salmon

Potato cakes with smoked salmon

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 20 mins Cook: 20 mins

More effort

Serves 4
Irish potato cakes given a modern twist with a classic New York bagel topping

Nutrition and extra info

  • Cakes only

Nutrition: per serving

  • kcal394
  • fat21g
  • saturates12g
  • carbs36g
  • sugars1g
  • fibre2g
  • protein18g
  • salt4.35g
Save to My Good Food
Please sign in or register to save recipes.


  • 3 medium potatoes, quartered



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 100g flour, plus extra for dusting



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • ½ tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

For the topping

  • 150g pack full-fat soft cheese
  • 200g pack smoked salmon
  • half a small red onion, thinly sliced
  • 1 tbsp caper, drained



    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  1. Make the potato cakes. Bring a large pan of salted water to the boil. Tip in the potatoes and cook for 10-15 mins until soft. Drain well, then return to the hot pan for 1-2 mins to allow any excess moisture to evaporate. Pass the potatoes through a ricer or sieve to get a really fine mash.

  2. Weigh out 250g of the mash and place in a bowl (you shouldn’t have much left over). Tip in the flour, baking powder and 1 tsp salt. Mix together until the mixture forms a soft dough. Shape into a ball, then tip out onto a lightly floured surface. Roll out into a circle about 20cm across and 1cm thick. Cut into 8 triangular wedges and generously dust all over with flour. The potato cakes can be made up to this point 1 day ahead and chilled or frozen for up to 1 month.

  3. Set a large, non-stick frying pan over a medium heat (no need to add oil). When hot, dry-fry the cakes for about 3-5 mins on each side until golden and cooked through. 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 finish.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (5)

ninnoc's picture

I thought the potato cakes were a bit bland. Next time I'll add much more salt and pepper or some other spices too.

janewilliams20's picture

I microwave my potatoes to mash rather than boiling them, so needed to add a bit of water to make the dough.
Shouldn't the salt be in the ingredient list? Not hard to work out, I know.
Very nice, not as dry as the shop-bought ones usually are. I had the first lot with bacon and eggs, second with the cheese and salmon you suggest.

alicla's picture

I made the farls as a breakfast dish very easy to make and pop into the fridge overnight. I didn't need any flour to roll them out on as the mixture wasn't sticky. As always i changed the flour to gluten free and it worked fine.

moonmoth's picture

thank goodness! a recipie for farls - any chance of getting a 'stand alone' recipie for farls, as i had to type in 'potato cakes' in order to find them?
I am so looking forward to cooking these for my friend when she comes to see me - what a treat! she loves farls!

lorraine5858's picture

I added spinach, grated chedder and dijon mustard to the potato, dipped in flour and shallow fried. I then put the smoked salmon on top, then a poached egg and then hollandaise sauce. A favourite supper or dinner party starter.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover a BBC Good Food Show near you.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.