Partnered content with ALDI
Potato cakes with smoked salmon & cream cheese
Save recipe
Cuts into approx 30 pieces
Easy
Prep: 25 mins
Cook: 2 hrs and 5 mins
plus chilling
A star rating of 4.8 out of 5.11 ratingsRate
loading...
Irish potato cakes, or farls, make a delicious base for these smoked salmon, cream cheese and caperberry canapés - simply slice into squares and serve
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Turkish-style sharing bread
A star rating of 1 out of 5.2 ratings
Mac ’n’ cheese sliders
A star rating of 3 out of 5.2 ratings
Sausage & fennel seed slices
A star rating of 5 out of 5.1 rating
This recipe has been produced and tested in partnership with ALDI
Ingredients
Nutrition
Units:
MetricUS
For the potato cakes
-
1kg baking potatoes
-
100g butter
melted
-
100g plain flour
plus extra for dusting
-
1 tsp bicarbonate of soda
For the topping
-
280g tub full-fat cream cheese
-
100ml double cream
-
zest and juice 1 lemon
-
200g Aldi Specially Selected The Ultimate Himalayan Salt Aged Smoked Salmon
slices, cut into strips (on sale 4th December)
-
small bunch dill
fronds picked
-
50g caperberries
halved (optional, shown in picture)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per potato cake (30)
- kcal132
- fat9g
- saturates6g
- carbs8g
- sugars0g
- fibre1g
- protein3g
- salt0.8g
Ad
Method
-
step 1
Heat oven to 220C/200C fan/gas 7. Prick the potatoes all over with a fork, then bake whole for 1 hr 20 mins or until crisp on the outside and fluffy inside. Set aside on a wire rack to cool. Reduce oven to 180C/160C fan/gas 4.
-
step 2
Once the potatoes are cool enough to handle, cut in half and scoop out the flesh into a large bowl, discarding the skins. Mash the potato really well, then mix in two-thirds of the melted butter, all the flour and the bicarbonate of soda. Season well.
-
step 3
Line a large (approx 35 x 25cm) baking tray with a piece of baking parchment and brush with half the remaining butter. Roll out the potato dough on a floured surface, then lay it on the lined baking tray – don’t worry if it breaks, just push the pieces back together once on the tray. Brush the dough with the remaining melted butter and bake for 45 mins or until golden brown on the outside.
-
step 4
Remove from the oven and allow to cool on the tray. Meanwhile, put the cream cheese in a large bowl and whisk until smooth and light. 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. Use a large, sharp knife to cut the potato cake into 30 squares, then top with the strips of Aldi Specially Selected The Ultimate Himalayan Salt Aged Smoked Salmon, the dill fronds, caperberries and lemon zest. Transfer to a serving platter and serve.
RECIPE TIPS
GET AHEAD
Bake the jacket potatoes up to 2 days ahead and store in the fridge. Once you've baked the potato base, you can leave it in the fridge overnight too. Simply prepare the topping before serving.
Recipe from Good Food magazine, December 2015
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.8 out of 5.11 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...