Potato Cakes with Smoked Salmon and Cucumber Champagne Emulsion

Serve with Schramsberg J. Schram


Country Mashed Potatoes

  • 6 medium sized potatoes, peeled, cooked till soft and mashed or passed through fine sieve
  • 4 tablespoons melted butter
  • 1/4 cup sour cream
  • salt and pepper to taste
  • Combine all ingredients, set aside.

Potato Cakes

  • 2 cups country mashed potatoes
  • 2 eggs, beaten
  • 2 tablespoons sour cream
  • 1/4 cup fine diced sweet onion (scallions will do)
  • 1/8 teaspoon dried dill (1 tbsp fresh)
  • 1/8 teaspoon salt and pepper, or to taste
  • smoked salmon
  • vegetable oil, canola oil or cooking spray for pan

Sparkling Cucumber Emulsion

  • 1 English cucumber, very thinly sliced
  • Sea salt
  • 1/4 cup sparkling wine
  • touch of honey


Potato Cakes

  • Make mashed potatoes.
  • Combine first 6 ingredients and mix well, depleting any large lumps.
  • Heat griddle or cast iron skillet to medium high. Season the pan with a thin layer of oil so cakes will not stick.
  • Drop mixture by heaping tablespoonful onto pan and cook till golden brown.
  • Flip and repeat cooking process till golden on both sides (approx.2-3 minutes per side).
  • Transfer to serving plate.
  • Top cakes with smoked salmon and cucumber emulsion.

Sparkling Cucumber Emulsion

  • Place cucumbers on tray and sprinkle with sea salt. Let sweat for at least 30 minutes.
  • Pat dry and place in food processor or blender.
  • Pulse cucumbers while adding sparkling wine, 1 teaspoon at a time till frothy. Add in touch of honey to taste and pulse.
  • Spoon onto plate as sauce for potato cakes.


Submitted by Sylvia Harrelson Camp Schramsberg August 2005

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