← Back to Search Results
Smoked Salmon Potato Cakes Recipe-729

Photo by:
Comments: 0


This popular restaurant appetizer is easy to make at home.

Yield: Makes 6 servings
Prep time: 10 Mins
Cooking time: 10 Mins


For the dill mayonnaise:

  • 2 egg yolks
  • 1 tbsp Dijon mustard
  • 1 tsp sugar
  • 1 tbsp fresh lemon juice
  • ¾ cup plus 2 tbsp vegetable oil
  • 2 tbsp chopped dill
  • Salt and freshly ground black pepper

For the salmon cakes:

  • 1 lb 2oz (500g) baking potatoes, such as russet
  • 9 oz (250g) smoked salmon, finely chopped
  • 2 scallions, finely chopped
  • 3 tbsp chopped parsley
  • 1 large egg, beaten
  • Grated zest of 1 lemon
  • 2/3 cup dried plain bread crumbs
  • 1 tbsp chopped dill
  • 1 tbsp chopped parsley
  • ½ cup vegetable oil
  • 1 lemon, cut into wedges, to serve




1. Make the mayonnaise. Pulse the egg yolks, mustard, lemon juice, and sugar in a food processor until well combined. With the machine running, pour in the oil in a thin stream. Stir in the dill and season with salt and pepper. Transfer to a bowl, cover, and refrigerate.

2. Parboil the potatoes in boiling salted water for 5 minutes. Drain and cool. Peel and shred on a box grater.

3. Combine the grated potato, salmon, scallions, parsley, egg, and lemon zest in a medium bowl. Season with salt and pepper. In a shallow dish, combine the bread crumbs with the dill and parsley.

4. Shape the potato mixture into 6 cakes and coat in the bread crumbs. Heat the oil in a large nonstick frying pan over medium-high heat until shimmering. Add the cakes and fry, turning once, about 5 minutes, until golden on both sides. Transfer to paper towels to drain.

5. Serve hot, garnished with the lemon wedges, and serve the mayonnaise on the side.


Prepare ahead: The cakes can be made the day before, covered, and refrigerated. The mayonnaise can be made 2 days in advance. 

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

653kcal (33%)
58mg (6%)
22mg (37%)
59mcg RAE (2%)
115mg (38%)
762mg (32%)
5g (24%)
56g (87%)
2mg (12%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lucid-food Lucid Food
by Louisa Shafia
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
mexican-everyday Mexican Everyday
by Rick Bayless
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-sweet-life The Sweet Life
by Kate Zuckerman
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
good-to-the-grain Good to the Grain
by Kim Boyce
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?