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Rachael Hartley
Course Appetizer


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


  • 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.
  • Add onion, yogurt, lemon zest, salt and black pepper. Mash until well combined. Let potatoes sit at until cool enough to handle.
  • While potatoes are cooling, mix ingredients for sauce together and season with salt and black pepper.
  • 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.
  • Remove potato cakes to a serving plate. Top with slices of smoked salmon. Dollop with mustard-dill sauce.