Gluten-Free Smoked Salmon Potato Cakes
Crispy potato cakes made from grated russet potatoes and feta cheese create the perfect base for elegant smoked salmon presentation. Each cake is topped with folded salmon slices, minced egg, red onion, and a tangy lemon sour cream sauce. The dish combines the comfort of baked potato flavors with sophisticated salmon service, making it ideal for brunch entertaining or special occasions. Fresh baby greens dressed in balsamic and diced tomatoes add color and freshness to balance the rich components.
Ingredients
- 2 each Idaho Russet potatoes, skin-on, baked, cooled
- ½ cup sour cream
- 1 tablespoon green onions, thinly sliced
- ¼ cup feta cheese, crumbled
- ¼ each lemon, zest of
- 1 teaspoon lemon juice
- ¼ teaspoon hot pepper sauce
- ⅛ teaspoon black pepper
- ¼ teaspoon salt
- 1 teaspoon parsley, chopped, plus as needed
- 2 ½ cup lemon sour cream
- 20 each smoked salmon, 1-ounce slices
- ½ cup red onion, minced
- ½ cup egg, cooked, minced
- 10 cup baby greensarugula1:1none
peppery flavor complements salmon
- 10 ounces balsamic dressing
- 10 tablespoon tomatoes, diced
- 2 ½ cup sour cream, for lemon sour cream
- 5 tablespoons sugar, for lemon sour cream
- 2 each lemon, zest of, for lemon sour cream
- 5 tablespoons lemon juice, for lemon sour cream
- 1 ½ teaspoons black pepper, for lemon sour cream
- 1 ½ teaspoons salt, for lemon sour cream
Instructions
- 1
Grate potatoes on large side of a box grater into a bowl
- 2
Combine sour cream, green onions, feta, lemon zest and juice, pepper sauce, pepper, salt and parsley in a separate bowl and whisk well until mixture achieves a uniform consistency
- 3
Using a rubber spatula, fold sour cream mixture into grated potatoes, mixing until completely combined
- 4
Using a scoop, portion potato mixture to form potato cakes and place on an oiled, heated griddle
- 5
Cook potato cake until crisp and golden brown on both sides, repeat with remaining potato mixture to make 10 potato cakes
- 6
Place a potato cake on bottom half of each plate and drizzle lemon sour cream over each cake
- 7
Fold 2 smoked salmon slices into thirds and place on top of each cake at slight angle
- 8
Sprinkle diced egg and red onion over salmon
- 9
Add a small dollop of lemon sour cream to center of smoked salmon
- 10
Toss baby greens in balsamic dressing and sprinkle diced tomatoes over greens and salmon
- 11
Garnish salmon with chopped parsley and serve
- 12
For lemon sour cream: combine all ingredients in bowl and whisk well, transfer mixture into a squeeze bottle and reserve refrigerated
Tips
Make sure potatoes are completely cooled before grating to prevent the mixture from becoming too wet and falling apart during cooking.
Use a heated, well-oiled griddle to ensure the potato cakes develop a crispy golden crust without sticking to the surface.
Fold the smoked salmon slices into thirds and arrange at an angle for an elegant restaurant-style presentation.
Good to Know
Refrigerate assembled plates for up to 2 hours before serving. Store leftover lemon sour cream in squeeze bottle in refrigerator for up to 3 days.
Bake and cool potatoes up to 1 day ahead. Make lemon sour cream up to 2 days ahead. Form and cook potato cakes up to 4 hours ahead, reheat in warm oven before serving.
Serve immediately while potato cakes are warm. Best enjoyed fresh as greens will wilt if left assembled too long.
Common Mistakes
Don't grate hot potatoes as they'll create a mushy mixture that won't hold together when cooking.
Don't skip oiling the griddle or potato cakes will stick and break apart when flipping.
Substitutions
FAQ
Can I use other types of smoked fish?
Yes, smoked trout, mackerel, or whitefish work well as substitutes for salmon with similar preparation and flavor profiles.
How long will the potato cakes keep warm?
Cooked potato cakes stay warm and crispy for up to 30 minutes in a 200°F oven before losing their texture.
Can I make this without the lemon sour cream?
Yes, you can substitute with plain sour cream mixed with lemon juice, or use crème fraîche for a similar tangy flavor.