Thursday, June 27, 2013

Smoked Salmon over Potato Cakes

Normally when we have salmon, my husband grills it.  I've only recently discovered how much I like smoked salmon and when I saw this recipe in a recent Cooking Light, I really wanted to try it.  It was a perfect light summer supper but would also be  an awesome idea for brunch or a luncheon.  I thought that some of the traditional toppings like creme fraiche and capers would also go really well.  I had a bag of frozen hash browns (just potato - no other ingredients) and thawed out the correct amount.  

If it's too hot to turn on your oven, try a crock pot recipe instead and remember this for when it cools off a little!!

Smoked Salmon over Potato Cakes (4 servings)
from Cooking Light

6 cups grated peeled baking potato
1/2 cup thinly vertically sliced onion
1/4 tsp. salt
1/4 tsp. ground pepper
5 oz reduced fat cream cheese, softened
2 large eggs
cooking spray
3.5 ounce package of smoked salmon
dill sprigs

Place an 8 inch round metal cake pan* in the oven.  Preheat oven to 425 with the pan in the oven.

Combine potato and onion in a large bowl.  Combine salt, pepper, cheese and eggs in another bowl, stirring well.  Combine egg mixture and potato mixture.  Remove preheated pan from oven  and carefully coat with cooking spray.  Place potato mixture in the pan and pack down slightly.  Bake at 425 degrees for 50 minutes or until golden brown.  Let stand in pan 10 minutes.  Invert potato mixture onto a plate.  Cut into 8 wedges; top evenly with salmon and dill (1 serving = 2 wedges = 391 calories).

*Instead, you can use ramekins.  I made large 2-cup ramekins but you could also divide it between smaller ones.  Reduce cooking  time by 10-15 minutes if you do this.


  1. I know you're rather far afield to visit the Saturday Farmer's Market in Pasadena, but the fish monger has smoked salmon to die for. I eat it like candy -- very, very expensive candy.

  2. Wow. Wow, wow, wow, wow, wow.

  3. PS: Love the photo, life's a beach!