Living room toast with Schramsberg Brut Rosé
Living room toast with Schramsberg Brut Rosé

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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