Potato cakes with smoked salmon

Fairlady
4 servings
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Starch

By Food24 November 03 2009
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Ingredients (11)

450.00 g potatoes — peeled and halved
55.00 g butter — melted
1.00 eggs — yolk only
salt and freshly ground black pepper
225.00 g salmon — smoked, sliced
fresh dill — and lemon wedges, to serve
FILLING
15.00 ml creamed horseradish
30.00 ml mayonnaise
30.00 ml sour cream
1.00 lemon — zest only
salt and freshly ground black pepper
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Method:

Boil potatoes until just tender, drain and cool. Mash potatoes, add butter and egg yolk. Stir until well mixed and season.
Divide mixture into 8 portions and shape into flattish rounds with floured hands. Place rounds on a lightly oiled baking sheet and bake at 180 ºC for 20 minutes, then turn and bake for further 20 minutes.
FILLING: Mix all ingredients, seasoning to taste.
TO ASSEMBLE: Top each potato cake with 15 ml (1 tbsp) horseradish mixture and pile smoked salmon on top. Garnish with dill and lemon wedges.



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