Canape Recipe – Potato Cake with cream cheese and smoked salmon
Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Smoked Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Cake | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Potato Cakes
- 1kg baking potatoes
- 100g butter (melted)
- 100g flour, plus extra for dusting
- 1 tsp Baking soda
- Topping
- 280g Cream cheese
- 100ml Double cream
- zest and juice of 1 lemon
- 200g Smoked salmon slices
- small bunch dill, fronds picked
- 50g capers, halved
Directions
Poke the potatoes with a fork all around, place on a tray lined with parchment, and bake at 220C/200C for 1 hr 15 minutes, or the exterior becomes crispy and the inside is fully cooked and moist. Once cooked keep them aside on a rack to
Cut the cooled potatoes into halves, scoop out the flesh from the skin and add it to a bowl (discard the skin).
Mash the potatoes thoroughly adding in 2/3 of the melted butter, baking soda and the flour.
Season the mix once you add in all the ingredients.
Brush half of the remaining butter on to a parchment and line it on top of a large baking tray (approx 35 x 25cm)
Roll the potato dough flat and place it on the baking tray, brush the remaining butter on the dough and bake it on a preheated oven at 180C/160C for 45 minutes.
Once cooked remove the tray and leave it to rest.
For the topping, add in the cream cheese into a large bowl and whisk until it becomes light and smooth.
Add the double cream and lemon juice, seasoning it as desired.
Spread the mixture over cooled potato cake.
Now cut the cake into very small squares and top each one of them with the strips of salmon, caperberries, dill fronds and top them with the zest of the lemon.
Serve fresh with some wine!
Category:Canapé Recipes
Category:Appetizer Recipes
Category:Potato Recipes
Category:Cream cheese Recipes
Category:Smoked salmon Recipes
Category:Dill Recipes
Category:Caper Recipes