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Potato Cakes & Smoked Salmon


  • 1/2 Lbs. Grated potatoes
  • 3/4 tsp. Onion powder
  • 3/4 tsp. Garlic powder
  • 1 tsp. Salt
  • 1/2 tsp. baking Powder
  • 1 Tbsp. oil
  • 2 Eggs
  • 6 Tbsp. Potato Starch (I used Potato flour)
  • 1 pkg. smoked salmon cut into small pieces
  • 2-3 Tbsp. capers
  • juice of 1/2 lemon
  • 1-2 Tbsp. Olive oil
  • 2-3 chopped boiled eggs
  • 1/2 c. creme fraiche* homemade or purchased


  1. Grate the potatoes then rough chop the potatoes. Mix the onion powder, garlic powder, salt, baking powder, potato starch, oil and potato in a bowl. Add the eggs and mix to make batter. Form into small 1 1/2" patties and  fry in about 1/2” of oil until lightly brown.  Remove from oil, drain on paper towels.  Refrigerate until right before serving.

    Meanwhile cut up the smoked ssalmon into small strips. Mix the salmon with the boiled eggs, lemon juice and a little olive oil ( just enough to moisten.)

    About 30 minutes to an hour before serving remove the potato disc from refrigerator. Heat potato pancakes in 250° oven for about 20 minutes until warm.

    Serving - top browned potato pancakes with a little of your homemade creme fraiche, top with salmon mixture and add a few capers to garnish. 

Recipe Notes

If you do not have potato flour or potato starch use a little all-purpose flour. Start with 2-3 tablespoons.  The potato starch was used in this recipe by the restaurant to make this appetizer gluten-free.

I had some leftover mashed potatoes from Thanksgiving so I am adding a little flour, part of an egg and forming into patties. I also dipped them in some fine bread crumbs before frying them.