Hosting a holiday party is meant to be a fun experience, and festive small
bites, inspired dips, and tasty spreads, especially ones made with traditional
oak-smoked Irish salmon, can mitigate stress. For the festive season, serve hot-
or cold-smoked salmon on these little potato pancakes, or in easy-to-make
breadbaskets (recipe follows). Top the salmon with a dollop of sour cream or
crème frâiche and a sprinkling of fresh chives.
2 large potatoes, cooked and mashed
1 large egg, beaten
1 tbsp. all-purpose flour
1 tsp. baking powder
Salt and freshly ground pepper to taste
1/4–1/2 cup whole milk
Butter for frying
1/2 lb. smoked salmon, cut into
24 (1/2-in.-wide) strips
1/2 cup sour cream or crème frâiche
Fresh chives for garnish
To make the pancakes, put the potatoes, egg, flour, baking powder, salt, and
pepper in a food processor. Pulse 4–5 times to blend, and then gradually add
enough of the milk to make a thick, smooth batter.
Heat a large skillet over medium-high heat. Brush the pan with butter. Drop
spoonful of batter into the pan and cook for 2–3 minutes on each side, or until
browned and heated through. Repeat with additional butter and remaining batter.
Cakes can be served immediately or refrigerated, covered, overnight; reheat in a
To serve, put a spoonful of sour cream or crème frâiche on top of each pancake.
Put a piece of rolled salmon on top, sprinkle with pepper, and garnish with