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Smoked Salmon Potato Cakes

Updated Aug 7, 2023Published Feb 21, 2016 By Julia 1 CommentThis post may contain affiliate links.

Summary:
Amazing smoked salmon potato cakes: super crispy pan-seared exterior made of bread crumbs + smoked salmon and mashed potatoes interior. Enjoy these bite-sized patties with a spicy dill-garlic dip.
Smoked salmon potato cakes

Smoked Salmon Potato Cakes

5 from 1 vote
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Prep: 30 minutes mins
Cook: 30 minutes mins
Yield: 4 servings

INGREDIENTS

For the spicy dill-garlic dip:

  • 1/4 cup sour cream
  • 1 tablespoon fresh dill chopped
  • 2 cloves garlic minced
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

For the cakes:

  • 2 medium-sized Russet potatoes peeled and chopped into 1-inch pieces
  • 4 oz smoked salmon deskinned and broken apart with a fork
  • 2 tablespoons mayonnaise
  • 1 egg
  • 3/4 cup panko bread crumbs
  • salt 1/4 teaspoon for the cakes, and more for boiling the potatoes
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil

INSTRUCTIONS

  • Mix the dip ingredients together. Then let it sit in the refrigerator while you work on the cakes.
  • Place the chopped potato chunks into a large pot. Pour water into the pot so that they cover about an inch above the potato chunks. Add salt. Place the pot on the stove and set the burner to medium-high. After the water starts boiling, it takes about 10 minutes until the potatoes are soft enough to mash. At that point, turn off the heat and thoroughly drain the potatoes.
  • Mash the potatoes. Let the potatoes cool for 10 minutes or until cool enough to handle them.
  • Using a large mixing bowl, add the mashed potatoes, smoked salmon, mayo, salt, and pepper. Mix well with a fork.
  • Using your hands, form the mixture into 4 three-inch cakes. I found them to be easy enough to handle, but if they’re too soft for you, you can place them in the refrigerator for an hour to harden them a bit.
  • Find two shallow dishes, and place a beaten egg in one and the panko crumbs in the other. Prepare a large pan with olive oil. Dip each cake into the egg and then the panko crumbs. Place them on the skillet over medium heat.
  • Cook the cakes until they’re browned and crispy on both sides, about 8 minutes per side. Transfer them to a serving plate and scoop some dill garlic dip onto each cake.

NUTRITION

326 kcal/serving

PHOTOS

Smoked salmon potato cakes
Smoked salmon potato cakes
Smoked salmon potato cakes
Smoked salmon potato cakes
Smoked salmon potato cakes
Smoked salmon potato cakes

NOTES & TIPS


For another smoked salmon recipe, check out smoked salmon quesadilla with jalapenos and sriracha aioli.

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Filed Under: Appetizers Tagged With: salmon

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.

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newest oldest most voted
Angelika

I made these for lunch today, best salmon cakes I ever had

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5 years ago

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