Smoked salmon and potato cakes: Great, easy to prepare starter. These delicious potato cakes can be made ahead and reheated.Bord Bia.

This is a great starter and utilizes two of Ireland’s favorite foods – smoked salmon and of course delicious spuds.

Also a mayor bonus the potato cakes can be made ahead of time and be reheated before serving.

Smoked Salmon on Potato Cakes

Serves 6


450g cooked, mashed potatoes

75g flour

2 eggs, beaten

2 tbsp. scallions, finely chopped

Salt, pepper and nutmeg

50g butter, melted

125 ml soured cream

1 tbsp. dill, chopped

Salt and black pepper

And of course as much smoked salmon as you desire.


Mix the potato, flour, eggs, scallions, salt, pepper, nutmeg and half the butter.

Mix well together and shape into 12 small potato cakes.

Heat the remaining butter in a non-stick pan and then cook the potato cakes until browned on each side.

The cakes can be served immediately or kept overnight in the fridge.

15 minutes before serving reheat in a hot oven.

Serving suggestions

Mix the soured cream, dill and seasoning.

Place a slice of smoked salmon on each potato cake and top with the cream mixture.

Read more: Potato lovers' Irish recipe for boxty

H/T: Bord Bia.