Recipe: Perfect Potato cakes with dill and smoked salmon (canapé)

Potato cakes with dill and smoked salmon (canapé). Potato cakes with dill and smoked salmon (canapé) instructions. Boil potatoes until tender, drain.mash potato until smooth. 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. Transfer to a serving platter and serve.

It's just mash, flour, butter and seasoning, but these few ingredients create a special little vehicle for this wonderful smoked salmon. Top them with some creme fraiche or cream cheese, smoked salmon and just a touch of dill. I made tiny canapé sized cakes but you can make bigger ones to serve for brunch if you prefer. You can cook Potato cakes with dill and smoked salmon (canapé) using 7 ingredients and 3 steps. Here is how you cook it.

Ingredients of Potato cakes with dill and smoked salmon (canapé)

1. Prepare 1 kg of potatoes.
2. It's of Olive oil.
3. Prepare 2 of medium brown onions, chopped finely.
4. You need of Chopped fresh dill.
5. Prepare 200 g of soured cream.
6. You need 75 g of plain flour.
7. It's of Smoked salmon.

Lay the filo pastry out on a board. Place oven rack in the middle of the oven. Top each with some smoked salmon strips. Potato Latkes with Herbed Sour Cream and Smoked Salmon Topping Recipe.

Potato cakes with dill and smoked salmon (canapé) instructions

1. Boil potatoes until tender, drain.mash potato until smooth. Cool 10min..
2. Meanwhile fry onion until soft.add onion with chopped dill and 80g of soured cream, stir to combine.using hands shape potato mixture into patty-shaped cakes, coat in flour..
3. Heat oil in large frying pan and cook potato cakes until browned lightly both sides.divide extra soured cream and salmon among potato cakes, top with dill springs..

This recipe was created by chef Todd Ginsberg of Atlanta restaurant The General Muir. Peel and grate the potatoes and finely chop the onion; put them both in a sieve. Press with a spoon to squeeze out as much starchy liquid as possible. The pumpernickel base for this smoked salmon and caper canapé really enhances the flavours of the smoked salmon and the saltiness of the capers. Smoked salmon and caper canapés<br>Did you know?