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Smoked Dilled Salmon on Potato Cakes
From Dorothy McNett's recipes at www.dorothymcnett.com. What a fabulous appetizer or first coarse. Serve with baby greens for a nice salad. Just follow the basic guidelines for measurements, as you can make this with just one potato, or many! If you are not smoking your own salmon steaks, buy some good quality smoked salmon pieces, adding some snipped fresh dill. This is also wonderful with a bit of Irish blue cheese. (Cashel Blue)
1-2 smoked salmon steaks (see recipe for using a stove-top smoker)
sprinkles of dill
1 medium sized potato (such as Yukon gold)
1-2 thin slices of onion
1/4 teaspoon fine sea salt
a few grindings of pepper
1 1/2 tablespoon flour (rice flour works nicely too)
1-2 teaspoons butter or grapeseed oil, for frying
snipped fresh chives, or green onion tops
Sprinkle the salmon with snipped fresh dill, or dried dill. Smoke the salmon and allow to cool slightly. Cut salmon into small serving sized pieces that will fit on top of each potato cake and set aside. Scrub the potato but do not peel it. Cut into quarters. Using a food processor with the steel chopping blade in place, process the potato, onion slices, salt, pepper and flour to a fairly fine consistency, but not pureed. Heat a good quality heavy bottomed fry pan or griddle. Add the butter or oil and heat, but not to the smoking hot stage. Using a teaspoon, dollop in the potato mixture and press it out with the back of the spoon to make a small thin "cake". Cook gently on one side until brown, and then turn and cook to finish the browning. Remove each to a serving platter, sprinkle on some snipped chives. Arrange a piece of the smoked dilled salmon on each. Serve!
Recipe created 2012-03-11.
