Salmon and Potato CakesTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:117.6 kcal
Proteins:6.1 g
Fats:4.2 g
Carbohydrate:14.1 g
Fibers:1.1 g
Sugar:1.6 g
Cholesterol:17.6 mg
Sodium:155.6 mg
Calcium:8.8 mg
Energy:495 kcal
Proteins:25.7 g
Fats:17.6 g
Carbohydrate:59.2 g
Fibers:4.7 g
Sugar:6.7 g
Cholesterol:74 mg
Sodium:655.1 mg
Calcium:36.9 mg
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INGREDIENTS
For 2 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
500
g
firm fleshed potatoes
1
large onion
200
g
sliced smoked salmon
1/4
bunch fresh sorrel
30
ml
olive oil
salt and pepper
300
g
homemade sorrel sauce
METHOD
- Chop the onion finely. Coarsely chop the sorrel. Cut the smoked salmon into thin strips.
- Peel and wash the potatoes. Grate them on the largest side of a vegetable grater.
- Combine all the ingredients in a bowl. Season.
- Form the mixture into thin pancakes and cook them in a little olive oil in a hot skillet.
- Cook over medium heat, turning after 5 minutes - the cakes should be nicely browned. Continue cooking on the other side.
- Transfer the cakes to paper towels, then serve them on individual plates or a serving platter.
- Serve with lemon butter sauce or sorrel sauce on the side.
CHEF'S NOTES
This recipe can also be prepared with left-over cooked salmon. In this case, increase the quantity of salmon slightly because its flavor is milder.
These galettes can be served as a first course (4 servings) or main course (2 servings).
