You are here: Home » Recipes » Smoked Coho Salmon on Idaho Baked Potato Cake Smoked Coho Salmon on Idaho Baked Potato Cake Recipe by Idaho Potato Commission Yield 10 servings This complete entree features a crispy potato cake topped with lemon sour cream and smoked salmon. Baby greens and tomatoes tossed in balsamic dressing complete this delicious meal. Idaho Potato Commission PrintEmail Ingredients Lemon Sour Cream:2 1/2 cups sour cream5 tablespoons sugar2 -- lemons, zest of5 tablespoons lemon juice1 1/2 teaspoons black pepper1 1/2 teaspoons saltPotato Cakes and Salmon:2 -- Idaho russet potatoes, skin-on, baked, cooled1/2 cup sour cream1 tablespoon green onions, thinly sliced1/4 cup feta cheese, crumbled1/4 -- lemon, zest of1 teaspoon lemon juice1/4 teaspoon hot pepper sauce1/8 teaspoon black pepper1/4 teaspoon salt1 teaspoon parsley, chopped, plus as needed20 -- (1-ounce) slices smoked salmon1/2 cup red onion, minced1/2 cup egg, cooked, minced10 cups baby greens10 ounces balsamic dressing10 tablespoons tomatoes, diced Instructions To make the, lemon sour cream: Combine all ingredients in bowl and whisk well. Transfer mixture into a squeeze bottle and reserve, refrigerated. To make the potatoes cakes: Grate potatoes on large side of a box grater into a bowl. Combine sour cream, green onions, feta, lemon zest and juice, pepper sauce, pepper, salt and parsley in a separate bowl. Whisk well until mixture achieves a uniform consistency. Using a rubber spatula, fold sour cream mixture into grated potatoes, mixing until completely combined. Reserve. Using a 1 3/4-ounce scoop, portion potato mixture to form a 1/2-inch thick potato cake and place on an oiled, heated griddle. Cook potato cake until crisp and golden brown on both sides; repeat with remaining potato mixture to make 10 potato cakes. Place a potato cake on bottom half of each plate and drizzle 1 ounce lemon sour cream over each cake. Fold 2 smoked salmon slices into thirds and place on top of each cake at slight angle. Sprinkle 2 teaspoons each diced egg and red onion over salmon. Add a small dollop of lemon sour cream to center of smoked salmon. Toss baby greens in balsamic dressing. Place on plates with salmon and potato cakes. Sprinkle diced tomatoes over greens and salmon. Garnish salmon with chopped parsley and serve. Adam Baird, Chef, Mimi's Café, Tustin, Calif.