Smoked Salmon and Potato Cakes (Dairy-Free)
Savory potato cakes topped with smoked salmon and a dairy-free dill sauce. A sophisticated snack that's surprisingly easy to make.
Ingredients
- 1.5 pounds Potatoes, boiled and mashed
- 4 ounces Smoked salmon, thinly sliced
- 4 tablespoons Dairy-free cream cheese (e.g., Tofutti)
- 2 tablespoons Fresh dill, chopped
- 1 tablespoon Lemon juice
- 2 tablespoons Green onions, thinly sliced
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
- 1In a bowl, combine mashed potatoes, 2 tablespoons of the dairy-free cream cheese, salt, and pepper.
- 2Form the mixture into small patties.
- 3Heat olive oil in a skillet over medium heat.
- 4Cook the potato cakes for 5-7 minutes per side, or until golden brown.
- 5While the potato cakes are cooking, prepare the dill sauce by mixing the remaining dairy-free cream cheese with fresh dill and lemon juice.
- 6Top each potato cake with smoked salmon, dill sauce, and green onions. Serve immediately.
Substitutions
Cream cheese → Dairy-free cream cheese (e.g., Tofutti)
FAT_RICHNESS
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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