Smoked Salmon

Baked Potato Cakes with Smoked Salmon and Herbed Cream

Serves 6- 8

1/4 cup crème fraîche
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon each of chopped dill, tarragon, chives and celery leaves
Salt and freshly ground pepper
1 pound Baked Potato Cakes
2 1/2 tablespoons all-purpose flour
2 tablespoons unsalted butter
2 tablespoons canola oil
4 ounces sliced smoked salmon or other smoked fish, torn in pieces
Radish sprouts, for garnish

1. In a small bowl, whisk the crème fraîche with the lemon juice and chopped herbs and season with salt and pepper.

2. In a very large nonstick skillet, melt the butter in the oil. Add Baked Potato Cakes to the skillet, about 2 inches apart.

3. Cook the cakes over moderate heat, turning once, until golden and crisp, about 3 minutes. Drain on paper towels.

4. Arrange the potato cakes on a platter. Top each cake with a small dollop of the herbed cream, a few pieces of salmon and a few radish sprouts and serve.