Potato Cakes with Smoked Salmon
These potato cakes with smoked salmon are appetizers that feature golden, crispy potato patties made from shredded potatoes and smoked salmon, lightly seasoned and pan-fried to perfection. Each cake is topped with a dollop of sour cream, a slice of smoked salmon, and green onions.
These potato cakes with smoked salmon are appetizers that feature golden, crispy potato patties made from shredded potatoes and smoked salmon, lightly seasoned and pan-fried to perfection. Each cake is topped with a dollop of sour cream, a slice of smoked salmon, and green onions.
Ingredients
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3 potatoes, grated and squeezed to remove moisture
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1/2 yellow onion, grated
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1 green onion, chopped, white and green parts separated
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2 large eggs, beaten
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2 tablespoons all-purpose flour
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2 ounces cold smoked salmon, thinly sliced, or more to taste
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1 teaspoon seafood seasoning, such as Old Bay®, or more to taste
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2 tablespoons vegetable oil
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1/4 cup sour cream, or as needed, for garnish
Method
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Add grated potatoes, onions and white part of green onion to a large mixing bowl. Stir in eggs and flour until combined.
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Set a small amount of salmon aside for garnish, then stir in salmon and Old Bay seasoning.
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Heat oil in a cast iron skillet over medium heat. Add potato mixture by spoonfuls to the skillet, and flatten with a spatula to make patties. Leave space between potato cakes; you may have to fry in batches.
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Cook until golden brown, 2 to 3 minutes per side. Garnish with remaining smoked salmon, green part of green onion, and sour cream.
