Smoked Salmon Potato Cakes
We’re pretty crazy about potatoes around here. Ahern is an Irish name, of course. Honestly, if we have a day without potatoes, Danny starts to feel a little squirmy. Luckily, I have learned something great lately. If you cook potatoes, and let them cool, you reduce the glycemic index of the potato by half. Plus, cooked potatoes that have been cooled to room temperature form resistant starch, which is the kind of food the good bacteria in our guts love. Add smoked salmon and it’s a party.
Let’s eat potatoes!
about 24 to 30
2 pounds new red potatoes
1/2 pound smoked salmon, chopped into pieces
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons finely chopped parsley
2 teaspoons potato starch
salt and pepper
1/2 cup gluten-free flour mix of your choice (we used 2 parts almond flour, 1 part arrowroot)
- Set a large pot filled with cold, salted water on medium-high heat. Put all the potatoes inside. Bring the potatoes to a boil and let them cook until a sharp knife slides easily into the potato, 20 to 30 minutes.
- Drain the potatoes. Cool them completely, preferably overnight.
- The next morning, grate the potatoes on a box grater, skins and all, into a large bowl. Add the smoked salmon, onion powder, garlic powder, parsley, egg, and potato starch. Season with salt and pepper. Mix thoroughly.
- Heat the oven to 425° Form a small cake in your hands. Dust both sides of the cake with the gluten-free flour. Set a large skillet over medium heat then pour in a bit of olive oil. Brown one side of the cake, then flip it over. Put the skillet in the oven and bake for 5 minutes. Take the potato cake out of the oven. Let it cool enough so you don’t burn your mouth! Taste the cake. Happy? Proceed. Not quite? Season with more salt, pepper, or spices.
- Form the remaining potato mixture into equal-sized cakes and dust them in the flour. Set the skillet back on medium heat, then pour in more olive oil. Fill the skillet, reasonably, with potato cakes. (Think about a train at 10 am, not rush hour.) Brown the bottoms, then lay them on a sheet pan lined with greased parchment paper. When the sheet pan is filled, put it in the oven to continue cooking the cakes until they are firm to the touch and browned, 5 to 8 minutes.
- Continue this until you have cooked all the cakes.
You can eat these hot from the oven. And you might want to, certainly. But I think they’re best cooled to room temperature, dolloped with a good homemade mayonnaise or parsley dressing, as we did here.