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  2. salmon recipe

Potato Cakes with Smoked Salmon & Cream Cheese

Irish potato cakes, or farls, meet classic smoked salmon in this simple recipe. - by Barbara Northwood
  • 08 Apr 2019
Potato Cakes with Smoked Salmon & Cream Cheese
Prep: 25 Minutes - Cook: 125 Minutes - Easy - Serves 30
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Get ahead by baking the jacket potatoes up to 2 days before and store in the fridge. Once you’ve baked the potato base, you can leave it in the fridge overnight too. Simply prepare the topping before serving.

Ingredients

FOR THE POTATO CAKES

1kg/2lb 4oz baking potatoes

100g/4oz butter, melted

100g/4oz plain flour, plus extra for dusting

1 tsp bicarbonate of soda

FOR THE TOPPING

280g tub full-fat cream cheese

100ml/3 1 /2fl oz double cream

zest and juice 1 lemon

200g pack smoked salmon slices, cut into strips

small bunch dill, fronds picked

50g/2oz caperberries, halved

Method

  1. Heat oven to 220C/200C fan/gas 7. Prick the potatoes all over with a fork, then bake whole for 1 hr 20 mins or until crisp on the outside and fluffy inside. Set aside on a wire rack to cool. Reduce oven to 180C/160C fan/gas 4.

  2. Once the potatoes are cool enough to handle, cut in half and scoop out the flesh into a large bowl, discarding the skins. Mash the potato really well, then mix in two-thirds of the melted butter, all the flour and the bicarbonate of soda. Season well.

  3. Line a large (approx 35 x 25cm) baking tray with a piece of baking parchment and brush with half the remaining butter. Roll out the potato dough on a floured surface, then lay it on the lined baking tray – don’t worry if it breaks, just push the pieces back together once on the tray. Brush the dough with the remaining melted butter and bake for 45 mins or until golden brown on the outside.

  4. Remove from the oven and allow to cool on the tray. Meanwhile, put the cream cheese in a large bowl and whisk until smooth and light. Stir in the double cream and lemon juice, and season well with black pepper. Spread the cream cheese mixture all over the surface of the cooled potato cake. Use a large, sharp knife to cut the potato cake into 30 squares, then top with the strips of salmon, the dill fronds, caperberries
    and lemon zest. Transfer to a serving platter and serve.

PER POTATO CAKE (30) 

132 kcals • fat 9g • saturates 6g • carbs 8g • sugars none • fibre 1g • protein 3g • salt 0.8g

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Barbara Northwood
Barbara Northwood is the former food director of New Idea Food and founder of the New Idea test kitchen. A passionate foodie with vast experience in the food industry, she loves sharing cooking advice, recipes and know-how on everything food.

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