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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish with dill sprigs, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/colcannon-potato-cakes-with-smoked-salmon/