For the spicy dill-garlic dip:
- 1/4 cup sour cream
- 1 tablespoon fresh dill chopped
- 2 cloves garlic minced
- 1/8 teaspoon
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
For the cakes:
- 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.
NOTES & TIPS
For another smoked salmon recipe, check out smoked salmon quesadilla with jalapenos and sriracha aioli.