Potato cakes with dill and smoked salmon (canapé). Potato cakes with dill and smoked salmon (canapé) instructions. Boil potatoes until tender, drain.mash potato until smooth. Stir in the double cream and lemon juice, and season well with black pepper.
It's just mash, flour, butter and seasoning, but these few ingredients create a special little vehicle for this wonderful smoked salmon.
Top them with some creme fraiche or cream cheese, smoked salmon and just a touch of dill.
I made tiny canapé sized cakes but you can make bigger ones to serve for brunch if you prefer.
Hey everyone, hope you are having an incredible day today. Today, we're going to make a distinctive dish, potato cakes with dill and smoked salmon (canapé). It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Potato cakes with dill and smoked salmon (canapé) instructions. Boil potatoes until tender, drain.mash potato until smooth. Stir in the double cream and lemon juice, and season well with black pepper.
To get started with this particular recipe, we have to prepare a few components. You can cook potato cakes with dill and smoked salmon (canapé) using 7 ingredients and 3 steps. Here is how you can achieve it.
Ingredients Potato cakes with dill and smoked salmon (canapé):
- Require 1 kg of potatoes.
- You need Olive oil.
- Provide 2 medium brown onions, chopped finely.
- Prepare of Chopped fresh dill.
- Prepare 200 g for soured cream.
- Provide 75 g of plain flour.
- Need for Smoked salmon.
Lay the filo pastry out on a board. Place oven rack in the middle of the oven. In a small bowl, mix the soft cheese with a little black pepper. Transfer the chopped dill to a small bowl.
Potato cakes with dill and smoked salmon (canapé) how to cook:
- Boil potatoes until tender, drain.mash potato until smooth. Cool 10min..
- Meanwhile fry onion until soft.add onion with chopped dill and 80g of soured cream, stir to combine.using hands shape potato mixture into patty-shaped cakes, coat in flour..
- Heat oil in large frying pan and cook potato cakes until browned lightly both sides.divide extra soured cream and salmon among potato cakes, top with dill springs..
To assemble: spread the potato cakes with soft cheese, then top with beetroot, salmon and dill. Top each with some smoked salmon strips. Peel and grate the potatoes and finely chop the onion; put them both in a sieve. Press with a spoon to squeeze out as much starchy liquid as possible. The pumpernickel base for this smoked salmon and caper canapé really enhances the flavours of the smoked salmon and the saltiness of the capers.
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