- Cook Time
- Prep Time
- 10 ServingsServings
- 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
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