Potato Cakes with Smoked salmon

I made these potato cakes as part of a breakfast selection when I had non-vegetarian friends visiting, hence the smoked salmon. If I remember correctly I poached a few eggs and offered them along with this dish. The potato cakes can be made in advance and reheated at breakfast. I made them as little cakes but they can also be made thinner and larger, pancake-like (see image below). When grating potatoes I prefer to use a food processor. It’s quick, easy and clean. You need to work at a steady pace because the grated potatoes begin to oxidize (brown) after a while.

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Ingredients:

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1 lb potatoes, Yukon Gold or Idaho

1 small onion

2 tablespoons flour

2 teaspoon salt

pepper

1/3 cup chopped parsley

3 tablespoons oil for frying.

 

Smoked salmon slices

Creme fracihe

Capers

Fresh dill for garnish

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Directions:

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Peel potatoes and grate using the grating blade of a food processor. Transfer to a clean kitchen towel and squeeze out as much of the liquid as you can. Grate the onion in the food processor and remove excess liquid in the same way, squeezing it in the same kitchen towel.

Place potatoes and onions in a bowl, sprinkle with flour and stir to mix. Add salt, pepper and parsley and with a spatula stir to combine ingredients.

Heat up oil in  frying pan. Scoop out 1/4 cupfuls and with your hands create small patties, squeezing out excess liquid back into the bowl. Fry until golden on both sides.

Serve with creme fraiche and smoked salmon, sprinkled with a few capers.

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Quick Creme fraiche:

Creme fracihe can be made by mixing sour cream and whipping cream together (1:4 proportion, respectively) and allowing it to sit on the counter in a partially covered glass jar for 24-36 hours to develop. Keep it refrigerated once it has thickened. If you don’t have creme fraiche you can use this quick version.

1/2 cup sour cream

1/2 cup whipping cream

Combine sour cream and whipping cream in a dish and whisk until blended. Keep refrigerated until needed.

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