Potato cakes with smoked salmon

Potato cakes with smoked salmon

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(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
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  • 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 usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • ½ tsp baking powder
    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 in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • zest 1 lemon



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


  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.

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Comments, questions and tips

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19th Mar, 2012
I thought the potato cakes were a bit bland. Next time I'll add much more salt and pepper or some other spices too.
17th Mar, 2012
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.
22nd Feb, 2011
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.
26th Jan, 2011
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!
30th Mar, 2009
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.
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