Skip to main content

Smoked Coho Salmon on Idaho® Baked Potato Cake

Smoked Coho Salmon on Idaho® Baked Potato Cake
  • Duration
  • 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

Publish date: