Potato Cakes with Smoked Salmon

Some of the best recipes are created by accident. Think about potato chips for instance: when a customer back in 1853 kept on requesting a crisper potato dish, chef George Crum became so angry that he deep fried very thin-sliced potatoes in oil. They were a big hit and have been ever since; I think most of us today still very much enjoy that accidental recipe.

When I was making fish cakes the other day, I had too much leftover potato and decided to shape some patties with potatoes only. I added some spring onion (for crunch), lemon juice (a little freshness) and a good amount of salt and pepper. These potato cakes turned out to be delicious – crispy on the outside and soft and comforting inside – they’re definitely worth to save some mashed potatoes for!

While you can eat them as a side just the way they are, I love to serve them this way: a bit like blinis. The salty potato cakes combine perfectly with some oily smoked fish (you can use trout or mackerel instead of salmon) and the fresh sauce with a sharp kick of horseradish. You could also make mini versions of these cakes, for an elegant party dish.

potato cakes with smoked salmon

Potato Cakes with Smoked Salmon

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

16 cakes

Serving Size: 4

Potato Cakes with Smoked Salmon


28 oz. (800 gr.) mashed potato
lemon juice from 1 lemon
6 spring onions, finely sliced
olive oil, for baking
7-10.5 oz. (200-300 gr.) smoked salmon
1/2 cup creme fraiche (substitute yogurt, but use less lemon)
1-2 tablespoons horseradish


  1. Add half of the lemon juice and all the spring onions to the mashed potatoes. Add a generous amount of salt&pepper.
  2. Shape into 16 cakes.
  3. Heat some olive oil in a frying pan and fry the cakes for +/- minutes on each side (until browned and crispy).
  4. Mix creme fraiche with leftover lemon juice and horseradish. Drizzle over cakes and serve with smoked salmon.


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