Nothing fills my senses quicker than a delicious potato cake! Part onion pancake, part latke. All parts heaven. I make them both salty and crispy on the outside and warm and smooth on the inside. A combination of flavours both delicate and flavourful.
This particular potato cake is made with chives and shallots. When I make these I make a big batch because we love them and they play well with so many different foods. I’ve used this potato cake with both beef tenderloin and with eggs and smoke salmon.
I first came across potato cakes years ago when I was flipping through a book by Australian chef Bill Granger. He’s famous down under for his eggs, potato cakes and countless other dishes that have done the rounds in Sydney. I play off of that recipe and make my own version here.
Tonight I served the cakes with smoked salmon and a mustard vinaigrette drizzle. Full of freshness with chives and a splash of lemon juice.
This is a recipe for Potato Cakes with Smoke Salmon and Mustard Drizzle.
3 large potatoes
2 tbsp. chopped chives
2 tbsp. chopped shallots
1 tbsp. melted butter
1 lg. egg white
1/4 cup Extra-Virgin olive oil
1 tsp. lemon juice
kosher salt & pepper
Mustard Vinaigrette Drizzle:
3 tbsp. Dijon mustard
2 tsp. sugar
2 tbsp. vinegar
1/4 cup canola oil
Smoked Salmon: to serve
1. Grate the potatoes and squeeze out any excess liquid. Put the potato in a mixing bowl and add the chives and shallots, melted butter, egg white and salt & pepper.
2. Heat the oil in a large pan over med-high heat. Add 1-2 tbsp. of potato mixture and fry until golden on both sides. Drain on paper towel and keep warm in 300 degree oven until the batch is made.
3. Meanwhile, whisk the mustard, sugar, vinegar and salt together in a bowl until the sugar has dissolved and then whisk in the oil in a slow and steady stream.
4. Put two potato cakes in a plate and top with smoked salmon and a drizzle of mustard dressing.
|Crispy Potato Cakes with Smoked Salmon and Mustard Drizzle|