Potato cakes with smoked salmon & cream cheese

Potato cakes with smoked salmon & cream cheese

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(6 ratings)

Prep: 25 mins Cook: 2 hrs, 5 mins plus chilling


Cuts into approx 30 pieces

Irish potato cakes, or farls, make a delicious base for these smoked salmon, cream cheese and caperberry canapés - simply slice into squares and serve

Nutrition and extra info

Nutrition: per potato cake (30)

  • kcal132
  • fat9g
  • saturates6g
  • carbs8g
  • sugars0g
  • fibre1g
  • protein3g
  • salt0.8g


    For the potato cakes

    • 1kg baking potatoes
    • 100g butter, melted



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 100g plain flour, plus extra for dusting
    • 1 tsp bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

      Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

    For the topping

    • 280g tub full-fat cream cheese
    • 100ml double cream
    • zest and juice 1 lemon



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

    • 200g pack smoked salmon slices, cut into strips
    • small bunch dill, fronds picked
    • 50g caperberries, halved


    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.

    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.

    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.

    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 salmon, the dill fronds, caperberries and lemon zest. Transfer to a serving platter and serve.

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    Comments, questions and tips

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    skerries's picture
    19th Dec, 2019
    These were easy to make and I used the skins for cheesy chipotle skins so nothing wasted They went down well be everyone said too much of the cream cheese mix I will make again but with half the cream cheese
    11th Dec, 2018
    Why on earth would you throw away the potato skins? They are delicious, not to mention nutritious. What a waste.
    Minoo's picture
    6th Jan, 2016
    I made this for a Christmas party and the finished canapés looked amazing. It was interesting to make the potato farl from scratch, but I'm not convinced I'd bother again and perhaps would just buy some blinis or something similar. I found I needed to whip the cheese mixture for quite a while after the addition of the lemon and cream otherwise it would have been liquid. I thought the cheese ended up a bit too lemony, so if I made it again I'd just put the zest on top and skip the juice.
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