Description
Delicious potato cakes with smoked salmon and cream cheese, perfect for any occasion.
Ingredients
Scale
- 4 large Baking potatoes
- 100 g Butter
- 150 g Plain flour
- 1 tsp Bicarbonate of soda
- 200 g Full-fat cream cheese
- 100 ml Double cream
- 1 zest and juice Lemon
- 200 g Smoked salmon
- small handful Dill
- 100 g Caperberries
Instructions
- Preheat your oven to 220°C (200°C fan/gas 7). Prick the baking potatoes with a fork and bake for 1 hour 20 minutes until crispy outside and fluffy inside. Cool on a wire rack, then reduce oven temperature to 180°C (160°C fan/gas 4).
- Cut the cooled potatoes in half, scoop the flesh into a bowl, and mash until creamy. Mix in two-thirds of melted butter, all the flour, and bicarbonate of soda. Season well.
- Line a baking tray with parchment, brush with melted butter, and roll out the potato dough on a floured surface. Lay it on the tray and brush with remaining butter. Bake for 45 minutes until golden brown.
- Whip the cream cheese until smooth, then stir in double cream and lemon juice, seasoning with black pepper. Spread the mixture over the cooled potato cake.
- Cut the potato cake into 30 squares and top with strips of smoked salmon, dill, caperberries, and lemon zest. Transfer to a serving platter and serve.
Notes
- Choose starchy potatoes for fluffiness.
- Use olive oil for a lighter option.
- Substitute plain flour with gluten-free flour if needed.
- Low-fat cream cheese can alter texture.
- Greek yogurt can be used for a lighter twist.
- Prep Time: 30 min
- Cook Time: 100 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 20 mg
Keywords: Potato Cakes, Smoked Salmon, Cream Cheese