Baby smoked salmon potato cakes

Name: Baby smoked salmon potato cakes
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 22
Ingredients: 200 g (7oz) ready-made mashed potato - we used Sainsbury's Buttery Mashed Potato (see GH Tip); 125 g (4oz) plain flour, plus extra to dust; 1 medium egg, lightly beaten; 25 g (1oz) butter; 100 g (3 1/2oz) crème fraîche; 75 g (3oz) hot-smoked salmon, flaked

If you like, stir 1tbsp chopped chives or dill into the flour.

By The GH Kitchen TeamPublished: 05 January 2013

Jump to recipe

Good Housekeeping

Advertisement - Continue Reading Below

Yields:

Prep Time:

25 mins

Cook Time:

10 mins

Total Time:

35 mins

Cal/Serv:

Ingredients

200 g (7oz) ready-made mashed potato - we used Sainsbury's Buttery Mashed Potato (see GH Tip)
125 g (4oz) plain flour, plus extra to dust
1 medium egg, lightly beaten
25 g (1oz) butter
100 g (3 1/2oz) crème fraîche
75 g (3oz) hot-smoked salmon, flaked

Directions

1. Step 1
  Heat mashed potato according to pack instructions to soften it, then cool for 5min. In a large bowl, stir together the mash, flour, egg and seasoning to make a smooth dough. Tip out on to a lightly floured surface and pat into a 20.5cm (8in) round.
2. Step 2
  Heat butter in a large non-stick frying pan and fry potato cake for 4-5min, until golden on the underside. Flip and cook the other side for 3min until golden.
3. Step 3
  Slide potato cake on to a surface and use a 4cm (1½in) cutter to stamp out circles - you should have about 22. Allow to cool.
4. Step 4
  Top the cooled rounds with a little crème fraîche and a flake of hot-smoked salmon. Garnish with freshly ground black pepper and serve.
5. Step 5
  GH TIP: To make this with home-made mash, peel and chop 250g (9oz) potatoes, then boil for 15min until tender. Drain and steam dry in a colander, then tip back into the pan, add 2tbsp milk and 1tsp butter, then mash. Allow to cool for 5min, then complete recipe.

Per Serving:

Calories: 64
Total carbs: 7 g
Total fat: 3 g
Saturated fat: 2 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time