Yukon Gold Potato Cakes with Salmon and Lemon Crème Fraiche

Potato cakes

  • 2 1/2 pounds Yukon gold potatoes, peeled and grated
  • 1 egg
  • 1/2 cup A.P. flour
  • Zest of 1 lemons + juice of 1 lemon
  • 1 tablespoon chopped thyme
  • S+P
  • Chopped chives for garnish (Optional)

 

Lemon Crème Fraiche

  • 1 pint crème fraiche
  • 1/2 tablespoon whole grain mustard
  • Zest + juice of 1 lemon
  • S+P to taste

Combine all potato cake ingredients and form into small, 1 ½ inch (or larger depending on desired size) patties.  Cook immediately or freeze individually.  To cook, preheat a skillet over medium high heat.  Heat 2 teaspoons of oil in the pan and add potato cake(s).  Cook for 2-3 minutes on each side or until golden.

To make the sauce, combine all ingredients and season to taste.  Top cooked potato cake with thinly sliced smoked salmon and a dollop of lemon crème fraiche.

Garnish with chives (Optional)