St. Pats: Smoked Salmon on Potato Cakes
Source of Recipe
by Mercyteapot, from San Diego Union-Tribune/the Irish Food Board
List of Ingredients
1 pound potatoes, cooked and mashed
3 ounces flour
2 eggs, beaten
2 tablespoons finely chopped scallions
Salt, pepper and nutmeg, to taste
4 tablespoons butter, melted
1/4 cup sour cream
12 slices smoked salmonRecipe
Mix the mashed potatoes, flour, eggs, scallions, salt, pepper, nutmeg and half the melted butter. Mix well together and shape into 12 small potato cakes.
Heat the remaining butter in a nonstick pan and then cook the potato cakes until browned on each side. The cakes can be served immediately or kept overnight in the refrigerator.
Fifteen minutes before serving, reheat the potato cakes in a 350-degree oven.
To serve: Mix the sour cream with salt and pepper to taste. Place a slice of smoked salmon on each potato cake and top with the sour cream mixture.
6 servings
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