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Smoked Salmon Potato Cakes

Smoked Salmon Potato Cakes

PARTNER POST: Get ready to feed a holiday crowd with appetizer recipes paired perfectly with food-friendly Cavit wines.
Enjoy this refreshing winter appetizer of crispy potato cakes with smoked salmon, a dill yogurt and a glass of white wine.

Smoked Salmon Potato Cakes

One thing that will definitely be on the menu this winter – these crispy olive oil fried potato pancakes topped with smoked salmon and a creamy mustard-dill sauce.

One tradition that’s always on our winter menu – lots of wine! These potato pancakes call for a bright and crisp white wine, like Cavit’s Pinot Grigio. It’s light and refreshing, perfect for pairing with fried food, which helps keep it from feeling too heavy. The crispness cuts through the olive oil, rich salmon and full-fat yogurt sauce. Plus,the hints of citrus in the wine pair perfectly with the lemon zest in the potato pancake. If you’re looking for a light crowd-pleaser to serve before a heavy dinner, this Pinot Grigio is it. There’s a reason it’s the #1 Italian wine in America!

Smoked Salmon Potato Cakes

If you’re switching to red for the main course, try Cavit’s new Select Red Blend, made with a blend of syrah, cabernet sauvignon, merlot, and teroldego for a rich, bold flavor that pairs well with food.

Smoked Salmon Potato Cakes

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I tried my hand at these potato cakes, which get extra crispness from the fried panko coating. A happy accident, because these potato cakes are super delish and the perfect bed for a slice of smoked salmon, one of my all time favorite foods.

For another easy winter appetizer, try these trout bites. Recipe here.

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  • Author: Rachael Hartley
  • Yield: 0 about 20 cakes 1x



Potato Cakes:

  • 4 medium Yukon Gold potatoes (peeled and quartered)
  • ½ cup finely minced onion
  • ¼ cup full fat yogurt
  • Zest of one lemon
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 egg (beaten)
  • 2 cups whole wheat panko
  • Extra-virgin olive oil (for frying)
  • 8 ounces smoked salmon (sliced)


  • ½ cup full fat yogurt
  • 2 tablespoons chopped dill
  • 2 tablespoons grainy mustard
  • 2 teaspoons horseradish
  • 1 teaspoon honey


  1. Place potatoes in a large pot and cover with a couple inches of water. Bring to a boil and cook potatoes until fork tender, about 10 minutes. Drain potatoes and return to pot.
  2. Add onion, yogurt, lemon zest, salt and black pepper. Mash until well combined. Let potatoes sit at until cool enough to handle.
  3. While potatoes are cooling, mix ingredients for sauce together and season with salt and black pepper.
  4. Place beaten egg in one bowl and place panko in another. Heat olive oil in a large skillet on medium-high heat. Scoop golf ball sized scoops of mashed potato, roll into a ball, dip in beaten egg then the panko. Place in the hot skillet and flatten slightly with a spatula. Fry 3 minutes per side until golden, flip and fry 2 minutes on the other side.
  5. Remove potato cakes to a serving plate. Top with slices of smoked salmon. Dollop with mustard-dill sauce.
  • Category: Appetizer


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