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Potato Cakes With Smoked Salmon

This document provides a recipe for potato cakes topped with smoked salmon, cream cheese, and caperberries. It involves baking potatoes, mashing the insides with butter and flour to make dough, rolling it out, baking, and then spreading a cream cheese mixture on top before adding smoked salmon, dill, caperberries, and lemon zest. The finished potato cakes cut into 30 pieces to serve as appetizers.

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Jean Crispino
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39 views2 pages

Potato Cakes With Smoked Salmon

This document provides a recipe for potato cakes topped with smoked salmon, cream cheese, and caperberries. It involves baking potatoes, mashing the insides with butter and flour to make dough, rolling it out, baking, and then spreading a cream cheese mixture on top before adding smoked salmon, dill, caperberries, and lemon zest. The finished potato cakes cut into 30 pieces to serve as appetizers.

Uploaded by

Jean Crispino
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Potato cakes with smoked salmon & cream cheese

By Miriam Nice
Magazine subscription 5 issues for 5
PREP: 25 MINSCOOK: 2 HRS, 5 MINSPLUS CHILLING
EASY
CUTS INTO APPROX 30 PIECES
Irish potato cakes, or farls, make a delicious base for these smoked salmon, cream cheese and
caperberry canaps - simply slice into squares and serve
Ingredients
For the potato cakes

1kg baking potatoes


100g butter, melted

100g plain flour, plus extra for dusting


1 tsp bicarbonate of soda

For the topping

280g tub full-fat cream cheese


100ml double cream
zest and juice 1 lemon
200g pack smoked salmon slices, cut into strips
small bunch dill, fronds picked
50g caperberries, halved

Method

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 dont 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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