There’s something irresistible about crisp edges giving way to something soft and yielding, especially when it carries the promise of smoke, citrus, and cream.
Why Potato Cakes with Salmon Feel So Right For Brunch.
Some recipes demand hours of patience and there’s something deeply satisfying about potato cakes with salmon. Crisp, lacy edges of grated potato, fried until golden, give way to soft centres that carry just the right amount of salt and pepper. Layer them with cool avocado cream, bright with lemon and flecked with dill, and silky slices of smoked salmon, and suddenly you have a dish that feels far more luxurious than the twenty minutes it takes to put together.
This is food that straddles both comfort and occasion. It works just as well piled high for a lazy brunch as it does for an elegant starter before dinner.
Lush & Indulgent
What makes potato cakes with salmon so irresistible? It’s the contrast. Hot, crisp potato against cool cream. Silky salmon against sharp citrus. A little dill for freshness, a squeeze of lemon to wake it all up. If you fancy a twist, add pickled onion, rocket, or even a sprinkle of everything bagel seasoning – small changes that can shift the flavour profiling considerably.
When to Serve Them?
I reach for potato cakes with salmon whenever I want food that looks impressive but asks very little of me.
- Brunch with friends – pancakes stacked, salmon draped, lemon wedges scattered across the table.
- Festive mornings – think Christmas Day, champagne glasses fizzing, plates bright with citrus and herbs.
- Quiet mornings – eaten standing at the counter, still warm from the pan, a plateful that makes even solitude taste abundant.
Tips for Perfect Potato Cakes with Salmon
- Squeeze the potatoes: get rid of every last drop of liquid so the cakes crisp beautifully.
- Keep them thin: thick cakes risk soggy centres.
- Mind the heat: medium-high oil is the sweet spot – too hot and they scorch, too cool and they slump.
- Serve them fast: avocado cream can wait in the fridge, but potato cakes need to be eaten straight from the pan.
A Brunch Dish That Always Delivers
There’s something very indulgent about putting potato cakes with salmon together. The cakes arrive first – hot, crisp, and unapologetically golden. Then comes the avocado cream, cool and velvety, spooned on with abandon. Silky folds of smoked salmon follow, draped across the top as though they simply fell there (though we both know better). A sprig of dill for flourish, a squeeze of citrus for brightness, and suddenly the plate feels like a quiet celebration – indulgent enough for champagne, yet comforting enough to eat in your pyjamas.
You’ll probably also love my Turkish Eggs Çılbır with Spiced Butter, Feta & Pomegranate or my Mexican Breakfast Tacos if you’re in the mood for more brunch dishes that bring A LOT of flavour to the table. And if you’d like to see these potato cakes with salmon come to life, you can watch them on my TikTok channel right here
Ingredients
-
Crispy Potato Pancakes
- Avocado Cream
- Assembly
- Optional Extras
Instructions
-
Make the Avocado Cream (5 minutes)
- Mash avocados until smooth (or blitz in a food processor). Mix with crème fraîche, lemon juice, chopped dill, and garlic. Season with salt and white pepper. Cover and chill until needed. Prepare the Potato Mixture (7 minutes)
- Peel and coarsely grate the potatoes. Grate the onion. Place both in a clean tea towel and squeeze firmly to remove as much liquid as possible. Transfer to a bowl, add eggs, flour, salt, and pepper, and mix well. Heat the Pan (1 minute)
- Heat 2–3 tbsp oil in a large frying pan over medium-high heat until shimmering (not smoking) Cook the Pancakes (8 minutes)
- Drop spoonfuls of potato mixture into the pan and flatten slightly to 10cm rounds. Fry for 3–4 minutes on each side until golden and crisp. Transfer to paper towels to drain. Keep warm in a low oven if making in batches. Assemble & Serve
- Place 2–3 warm potato pancakes on each plate. Spoon over generous dollops of avocado cream. Arrange smoked salmon slices on top. Finish with dill sprigs, lemon wedges, and a crack of black pepper. Serve immediately while the pancakes are hot and crisp.
Notes
Squeeze potatoes thoroughly — excess moisture stops them crisping. Keep cakes thin so the centres cook through. Oil temperature is key: medium-high ensures a golden crust without burning. Avocado cream can be made a few hours ahead; potato cakes should be eaten straight from the pan.
