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Potato cakes with smoked salmon

Potato cakes with smoked salmon

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4

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

  • Freezable (cakes only)
Nutrition: per serving
NutrientUnit
kcal394
fat21g
saturates12g
carbs36g
sugars1g
fibre2g
protein18g
salt4.35g
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Ingredients

  • 3 medium potatoes , quartered
  • 100g flour , plus extra for dusting
  • ½ tsp baking powder

For the topping

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
ORIGINS

These potato cakes are traditionally made in Ireland where they’re cooked alongside a fry-up for breakfast and known as ‘farls’. Here, a classic New York bagel topping is used to give them a sophisticated twist.

Goes well with

Recipe from Good Food magazine, January 2008

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A star rating of 4.3 out of 5.3 ratings
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