Potato cakes with smoked salmon
By Emma Lewis
Irish potato cakes given a modern twist with a classic New York bagel topping
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Prep:20 mins
Cook:20 mins
- Serves 4
- More effort
Nutrition per serving
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kcal 394
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fat 21g
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saturates 12g
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carbs 36g
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sugars 1g
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fibre 2g
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protein 18g
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salt 4.35g
Ingredients
- 3 medium potatoes, quartered
- 100g flour, plus extra for dusting
- ½ tsp baking powder
- 150g pack full-fat soft cheese
- 200g pack smoked salmon
- half a small red onion, thinly sliced
- 1 tbsp caper, drained
- zest 1 lemon
Tip
OriginsThese potato cakes are traditionally made in Ireland where they’re cooked alongside a fry-up for breakfast and known as ‘farls’. Here, a classic New York bagel topping is used to give them a sophisticated twist.
Method
Make the potato cakes. Bring a large pan of salted water to the boil. Tip in the potatoes and cook for 10-15 mins until soft. Drain well, then return to the hot pan for 1-2 mins to allow any excess moisture to evaporate. Pass the potatoes through a ricer or sieve to get a really fine mash.
Weigh out 250g of the mash and place in a bowl (you shouldn’t have much left over). Tip in the flour, baking powder and 1 tsp salt. Mix together until the mixture forms a soft dough. Shape into a ball, then tip out onto a lightly floured surface. Roll out into a circle about 20cm across and 1cm thick. Cut into 8 triangular wedges and generously dust all over with flour. The potato cakes can be made up to this point 1 day ahead and chilled or frozen for up to 1 month.
Set a large, non-stick frying pan over a medium heat (no need to add oil). When hot, dry-fry the cakes for about 3-5 mins on each side until golden and cooked through. You may have to do this in batches. Stir a little water into the soft cheese until it is spoonable. Place the potato cakes on plates, top with dollops of soft cheese and a smoked salmon slice, then scatter over the red onion, capers and lemon zest to finish.
