Smoked Salmon Potato Cake With Potato-Leek Cream

Recipe Ingredients

1		Idaho potato - peeled (large)
4 oz	113g	Smoked salmon - julienned (3 cups)
1 tablespoon	15ml	Finely-chopped green onions
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Oil
		Potato Leek Cream
1 teaspoon	5ml	Butter
3 cups	711ml	Thinly-sliced leeks
2 cups	292g / 10oz	Diced Idaho potato
3 cups	711ml	Cream
2 cups	474ml	Water
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Sour cream
1 tablespoon	15ml	Chopped chives
1 tablespoon	15ml	Chopped parsley

Recipe Instructions

Grate potato into a towel and wring to squeeze out excess liquid. Toss potato with salmon and green onions and season with salt and pepper. In a medium saute pan heat oil and add potato mixture, forming it into 8 little round cakes. Cook until golden brown on both sides, about 5 minutes in all. Drain on paper towels and keep warm while you finish sauce.

Meanwhile, make sauce: In a small saucepan melt butter, add leeks and cook until tender. Add potato, cream and water and bring to a boil. Simmer 15 minutes, or until potatoes are tender; adjust seasonings to taste with salt and pepper. Pour into a blender or food processor, add sour cream and process until smooth. Reheat briefly, if necessary.

To serve, place 2 cakes on each plate, spoon some sauce around and sprinkle with chopped herbs.

This recipe yields 4 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-0114) - from the - TV FOOD NETWORK

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