Smoked Coho Salmon on Idaho Baked Potato Cake

  • 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


Lemon Sour Cream:
2 1/2 cups sour cream
5 tablespoons sugar
2 -- lemons, zest of
5 tablespoons lemon juice
1 1/2 teaspoons black pepper
1 1/2 teaspoons salt
Potato Cakes and Salmon:
2 -- Idaho russet potatoes, skin-on, baked, cooled
1/2 cup sour cream
1 tablespoon green onions, thinly sliced
1/4 cup feta cheese, crumbled
1/4 -- lemon, zest of
1 teaspoon lemon juice
1/4 teaspoon hot pepper sauce
1/8 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon parsley, chopped, plus as needed
20 -- (1-ounce) slices smoked salmon
1/2 cup red onion, minced
1/2 cup egg, cooked, minced
10 cups baby greens
10 ounces balsamic dressing
10 tablespoons tomatoes, diced



  1. To make the, lemon sour cream: Combine all ingredients in bowl and whisk well. Transfer mixture into a squeeze bottle and reserve, refrigerated.
  2. To make the potatoes cakes: Grate potatoes on large side of a box grater into a bowl.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle 2 teaspoons each diced egg and red onion over salmon. Add a small dollop of lemon sour cream to center of smoked salmon.
  7. 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.



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