Hot smoked salmon and potato cakes with herby dressing

Nici Wickes shares her interpretation of one of her favourite Peter Gordon salmon and potato cake recipes. Serve with herby dressing and enjoy for a simply delicious gluten and dairy-free meal
Hot smoked salmon and potato cakes with herby dressing


Hot smoked salmon and potato cakes


1.Cook the potatoes in salted water until soft. Drain well, letting the steam evaporate (this gives a fluffier result) before mashing with flour, baking powder, olive oil and seasoning. Stir through the salmon and spring onions. Divide into 6-8 balls and flatten into thick patties. Dust in the extra flour and chill for 15 minutes or longer.
2.For the dressing, whiz all the ingredients in a food processor. Taste and add more seasoning, if needed.
3.When ready to cook, heat 2cm of oil in a large pan. Fry each patty until golden brown on both sides and heated through. Garnish with dill sprigs and serve.
  • Makes 6-8. – Try this recipe with smoked kahawai or chopped prawns.

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