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Smoked Salmon Potato Cake With Potato Leek Cream Recipe

by Global Cookbook

Ingredients

1 lrg Idaho potato peeled 4 ounce smoked salmon julienned (3 c.) 1 Tbsp. finely-minced green onions     Salt to taste     Freshly-grnd black pepper to taste 2 Tbsp. oil 1 tsp butter 3 c. thinly-sliced leeks

2 c. diced Idaho potato 3 c. cream 2 c. water     Salt to taste     Freshly-grnd black pepper to taste 1 Tbsp. lowfat sour cream 1 Tbsp. minced chives 1 Tbsp. minced parsley

Directions

1. 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/fry pan heat oil and add in potato mix, forming it into 8 little round cakes. Cook till golden on both sides, about 5 min in all. Drain on paper towels and keep hot while you finish sauce.
2. Meanwhile, make sauce: In a small saucepan heat butter, add in leeks and cook till tender. Add in potato, cream and water and bring to a boil. Simmer 15 min, or possibly till potatoes are tender; adjust seasonings to taste with salt and pepper. Pour into a blender or possibly food processor, add in lowfat sour cream and process till smooth. Reheat briefly, if necessary.
3. To serve, place 2 cakes on each plate, spoon some sauce around and sprinkle with minced herbs.
4. This recipe yields 4 appetizer servings.

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