Smoked salmon potato cakes

It’s not often that I buy smoked salmon for cooking with, since the cost of a decent packet usually exceeds the cost of an entire meal. Not that this has stopped me buying cheese in the same way…but you can always get your smoked salmon fix at a cafe, whereas no where really shells out for decent cheese…there is however a point to all of this. These potato cakes. I don’t understand why more places don’t make smoked salmon potato cakes. You need very little smoked salmon (I painstakingly took the meat off some wings from Akaroa Salmon), but the flavour of the salmon permeates the cakes for a rich, decadent bite of fluffiness.

Now that I have your attention, I best be honest: I do know why cafes don’t make these. They fall apart, as you can plainly see, and that’s hardly going to pay for itself. I assure you your taste buds will be too busy thanking you for the effort though.  Studded with spring onion (salmon’s best friend), a touch of mustard (only if it’s kicking around though), and pan fried in a mixture of butter and oil, there is no way these can be bad. Given this is rather rich, a lemony salad ought to seal the deal. Mine just sat next to a simple baby sorrel (sub: spinach, with extra lemon juice) and red cabbage salad tossed with lemon mustard dressing. The dressing that dribbled onto the plate was also great for dipping bits of potato cake in. Yegads, I’m drooling just thinking about it.

Makes about eight 8×1.5cm cakes. To say this serves any more than two is an utter lie. They are that good.

• a handful of good hot smoked salmon, torn up*
• 2 large potatoes, washed and cut into 1″ chunks (I don’t peel mine, but you can if you really want to)
• 1 egg
• a few Tbs finely chopped fresh spring onion (scallions/green onion)
• about 1 tsp dijon or wholegrain mustard, or 1/2 tsp dry ground mustard
• salt and pepper to taste
• butter and oil for pan frying

Boil potatoes until tender (a knife inserted should barely meet any resistance, and should slip back out again easy). Drain and mash roughly (a few lumps are fine).

While the potatoes are boiling, beat egg and mustard, then add salmon, spring onion, and some salt and pepper. Mix in the mashed potato, which will become substantially wetter. Taste, and season with more salt if needed.

Heat a fairly generous amount of oil and a sliver of butter on medium heat until the butter starts foaming. Tilt the pan to mix the oils, then add heaping tablespoons (the kind you eat with, not the measuring kind) of potato cake mixture to the pan. Let cook until the undersides are browned, then flip and cook on the other side until brown. Don’t worry if they break up. Seriously. There are worse things happening in the world.

Place cooked potato cakes in a 100C (210F) oven while you cook the rest.

If not making a refreshing salad to accompany, at least serve with a wedge of lemon. You could also add some cooked peas to the cakes for a bit of extra greenery. Or serve alongside asparagus when spring rolls around.

 

Lemony winter-friendly salad

• red cabbage (the bits close to the centre preferably), finely sliced
• young sorrel leaves or baby spinach
• juice of half a lemon
• twice the amount of lemon juice in olive oil (pref extra virgin)
• salt and pepper to taste

Whisk lemon juice, oil and salt and pepper together until the dressing thickens a little. Sprinkle over leaves and mix.

*I take the meat off salmon wings, and save the bones for seafood soup. Having said that, I haven’t yet made soup with it, but you can just freeze the bones.

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