These delectable potato cakes are topped with smoked salmon, fresh dill sprigs, and sour cream to create oh-so satisfying Colcannon Potato Cakes with Smoked Salmon. This recipe is a twist on traditional colcannon, which is an Irish dish comprised of mashed potatoes with cabbage or kale, and typically served on St. Patrick’s Day. Colcannon Potato Cakes with Smoked Salmon pictured with Corned Beef & Cabbage Tea Sandwiches and Whipped Blue Cheese & Apple Canapés.
Colcannon Potato Cakes with Smoked Salmon
Serves: approximately 11
Ingredients
- 3 tablespoons olive oil, divided
- ½ cup chopped napa cabbage
- 1 tablespoon sliced green onion
- 1½ teaspoons kosher salt, divided
- ¾ cup mashed Yukon Gold potatoes
- 6 tablespoons sour cream, divided
- 1 large egg
- ½ teaspoon fresh dill
- ¼ teaspoon baking powder
- 1 cup all-purpose flour
- 4 ounces sliced smoked salmon, cut into 2½×1½-inch pieces
- Garnish: fresh dill sprigs
Instructions
- In a small skillet over medium heat, place 1 tablespoon oil. Add cabbage, green onion, and ½ teaspoon salt. Cook, stirring occasionally, until cabbage wilts and moisture mostly evaporates, approximately 5 minutes. Remove from heat.
- In a small bowl, stir together potatoes, 2 tablespoons sour cream, egg, dill, baking powder, and remaining 1 teaspoon salt. Stir in cabbage mixture, Add flour, stirring until combined.
- Using a 1½-tablespoon levered scoop dipped in flour, portion potato mixture onto lightly floured parchment paper. With floured hands, shape each potato portion into 2-inch disks.
- In a 12-inch nonstick skillet over medium-high heat, place remaining 2 tablespoons oil. Working in batches, cook potato cakes until golden brown, 2 to 3 minutes per side. Let cool for 2 to 3 minutes.
- Top potato cakes with a dollop of remaining 4 tablespoons sour cream. Roll up each salmon piece, beginning at a short end, and place on top of sour cream.
- Garnish with dill sprigs, if desired.
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