Old MacDonald's Potato Box Recipes
Smoked Salmon Potato Cake with Potato-Leek Cream Ingredients 1 large Idaho potato, peeled 4 ounces smoked salmon, julienned (3 cups) 1 tablespoon finely-chopped green onions Salt and pepper 2 tablespoons oil Potato-Leek Cream: 1 teaspoon butter 3 cups thinly-sliced leeks 2 cups diced Idaho potato 3 cups cream 2 cups water Salt and pepper 1 tablespoon sour cream 1 tablespoon each chopped chives and parsley Directions 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.

Old MacDonald's Potato Box Recipes

Smoked Salmon Potato Cake with Potato-Leek Cream

Ingredients

1 large Idaho potato, peeled
4 ounces smoked salmon, julienned (3 cups)
1 tablespoon finely-chopped green onions
Salt and pepper
2 tablespoons oil
Potato-Leek Cream:
1 teaspoon butter
3 cups thinly-sliced leeks
2 cups diced Idaho potato
3 cups cream
2 cups water
Salt and pepper
1 tablespoon sour cream
1 tablespoon each chopped chives and parsley

Directions

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.