Smoked Coho Salmon on Idaho® Baked Potato Cake
Servings
10 Servings
Ingredients
- 2 each Idaho russet potatoes skin-on, baked, cooled
- 1/2 C Sour cream
- 1 TBS Green onions thinly sliced
- 1/4 C Feta cheese crumbled
- 1/4 each Lemon zest of
- 1 tsp Lemon juice
- 1/4 tsp Hot pepper sauce
- 1/8 tsp Black pepper
- 1/4 tsp salt
- 1 tsp Parsley chopped, plus as needed
- 2 1/2 C Lemon sour cream20 each
- 20 each Smoked salmon 1-ounce slices
- 1/2 C Red onion minced
- 1/2 C Egg cooked, minced
- 10 C Baby greens
- 10 Oz Balsamic dressing
- 10 TBS Tomatoes diced
- 2 1/2 C Sour cream
- 5 TBS Sugar
- 2 each Lemon zest of
- 5 TBS Lemon juice
- 1 1/2 tsp Black pepper
Instructions
Preparation
- 1 Grate potatoes on large side of a box grater into a bowl.2 Combine sour cream, green onions, feta, lemon zest and juice, pepper sauce, pepper, salt and parsley in a separate bowl.3 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.5 Cook potato cake until crisp and golden brown on both sides; repeat with remaining potato mixture to make 10 potato cakes.6 Fold 2 smoked salmon slices into thirds and place on top of each cake at slight angle.7 Sprinkle 2 teaspoons each diced egg and red onion over salmon. Add a small dollop of lemon sour cream to center of smoked salmon.8 Toss 1 cup of baby greens in 1 ounce of balsamic dressing and sprinkle diced tomatoes over greens and salmon.9 Garnish salmon with chopped parsley and serve.
- Source: Idaho Potato Commission
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