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Potato cakes with dill and smoked salmon (canapé) instructions. Boil potatoes until tender, drain.mash potato until smooth. Stir in the double cream and lemon juice, and season well with black pepper.

Potato cakes with dill and smoked salmon (canapé) cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you effortlessly, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Potato cakes with dill and smoked salmon (canapé) dishes that you simply make.

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Ingredients requirements of Potato cakes with dill and smoked salmon (canapé):

1. You need 1 kg - potatoes
2. Get for Olive oil
3. Need 2 medium brown onions, chopped finely
4. Prepare Chopped fresh dill
5. Give 200 g - soured cream
6. Prepare 75 g plain flour
7. Take of Smoked salmon

Place oven rack in the middle of the oven. Lay the filo pastry out on a board. Brush the sheet with melted butter and egg, and scatter sprigs of dill and then top with another sheet and repeat until. Peel and grate the potatoes and finely chop the onion; put them both in a sieve.

Potato cakes with dill and smoked salmon (canapé) step by step:

1. Boil potatoes until tender, drain.mash potato until smooth. Cool 10min.
2. Meanwhile fry onion until soft.add onion with chopped dill and 80g of soured cream, stir to combine.using hands shape potato mixture into patty-shaped cakes, coat in flour.
3. Heat oil in large frying pan and cook potato cakes until browned lightly both sides.divide extra soured cream and salmon among potato cakes, top with dill springs.

Press with a spoon to squeeze out as much starchy liquid as possible. The pumpernickel base for this smoked salmon and caper canapé really enhances the flavours of the smoked salmon and the saltiness of the capers. Smoked salmon and caper canapés<br>Did you know? Pumpernickel is a traditional Westphalian whole grain bread made from rye flour and coarse rye meal. In a small bowl, mix the soft cheese with a little black pepper.

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