Mini Hot-smoked Salmon and Potato Cakes
Makes about 40.
- 400g Agria potatoes
- 200g hot-smoked salmon
- 2 tablespoons finely chopped parsley
- Finely grated zest ½ lemon
- ⅛ teaspoon cayenne pepper
- 1/4 teaspoon celery salt, optional
- 1 medium (size 6) free-range egg, lightly beaten
- Sea salt
- Extra chopped parsley or a little chopped dill, for sprinkling
Peel potatoes and cut into small cubes roughly 1.5cm. Put potato cubes in a saucepan, cover with cold water, add a few pinches of salt and bring to the boil. Cook gently for 7 minutes, then drain and cool.
Mop salmon with paper towels, then remove skin and bones and flake the fish. Transfer salmon to a bowl and add the cooled potato cubes. Add parsley, lemon zest, cayenne pepper and celery salt.
Mix in enough beaten egg to bind (probably about half the egg), stirring gently with a large spoon.
Shape into very small balls using a teaspoon, and put them on a plate or tray as they are done. Chill for 1 hour.
Cook in sizzling butter and serve hot sprinkled with sea salt and a smattering of chopped parsley or dill.
You can serve these as a pass-around finger food, or serve 2-3 to a dish with small cocktail forks. Salmon might make you head to Riesling, but they'll also work nicely with Chardonnay or bubbly.