Salmon and Potato Cakes Recipe
Salmon and Potato Cakes
Total time: less than 15 minutes

Preparation time: 5 minutes
Cooking time: 10 minutes

Difficulty: Easy
Chef's Note

This recipe can also be prepared with left-over cooked salmon. In this case, increase the quantity of salmon slightly because its flavor is milder.

These galettes can be served as a first course (4 servings) or main course (2 servings).

For 2-4 servings

- 500 g (1 lb.) firm-fleshed potatoes
- 1 large onion
- 200 g (7 oz.) sliced smoked salmon
- 1/4 bunch fresh sorrel
- 2 Tbsp. olive oil
- salt and pepper
- 300 g (10 oz.) homemade sorrel sauce
  1. Chop the onion finely. Coarsely chop the sorrel. Cut the smoked salmon into thin strips.
  2. Peel and wash the potatoes. Grate them on the largest side of a vegetable grater.
  3. Combine all the ingredients in a bowl. Season.
  4. Form the mixture into thin pancakes and cook them in a little olive oil in a hot skillet.
  5. Cook over medium heat, turning after 5 minutes - the cakes should be nicely browned. Continue cooking on the other side.
  6. Transfer the cakes to paper towels, then serve them on individual plates or a serving platter.
  7. Serve with lemon butter sauce or sorrel sauce on the side.
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