369 Park
In the Kitchen
Potato Cakes with Salmon
Just got this recipe from my niece... a fine cook if I may add. It's an absolute delight to server as an appetizer for your guests. Trust me, there won't be any left.
They are little pancakes with a dollop of sour cream (or other such as goat cheese), topped with a small piece of salmon and fresh dill.
This recipe is originally from the Food Network and tweaked to our liking... i.e., adding salt, pepper, garlic, etc.
Be creative, top them with whatever you want... chives, cilantro, chopped red onion, etc.
Ingredients
3 eggs
1/2 cup whole milk
2 spring onions – finely sliced
2 tbsp. olive oil
3/4 cup instant mashed potato mix
1/4 cup flour
½ tsp. baking powder
½ tsp. lemon juice
Topping
1/2 cup sour cream
1 tsp. horseradish cream
300 g smoked salmon
Small bunch fresh dill
The making of...
In a batter jug, whisk the eggs, milk, finely sliced spring onions, and olive oil together.
Stir in the potato flakes, flour and baking powder, and then the lemon juice.
Heat a flat griddle and drop tablespoon sized dollops of the mixture onto the hot griddle. Otherwise, heat a fry pan on medium, add a tad of oil, and drop by tablespoon.
Cook for about 60 sec a side or so, or until golden brown and firm enough at the sides to flip. Once turned, flatten a bit with a fork. When done, set aside.
Once all done and they've cooled a little, add a dollop of sour cream mixture and a tiny strip of smoked salmon, and then a tiny feather of dill.
Served at room temperature.
Compliments to Niece Chantal!