Smoked Salmon On Golden Gruyère Potato Cake Recipe

1. Cook and dry the potatoes

Cut the peeled Yukon Gold potatoes into even 1-inch cubes. Place in a pot, cover with cold salted water, bring to a boil and simmer until tender (10–12 minutes). Drain well and return to the hot pot for 1–2 minutes over low heat to evaporate residual moisture, shaking the pot occasionally.

2. Grate & combine

While still warm, grate the potatoes using the large holes of a box grater or pulse briefly in a food processor with the grating disc so you have fine shreds. Transfer to a large bowl. Add the grated Gruyère, beaten egg, flour, chopped chives, salt and black pepper. Mix gently until evenly combined — do not overwork.

3. Form the cakes

Divide the mixture into 6 equal portions for restaurant-sized cakes (or 4 for larger). Use your hands or a 3.5–4 inch ring mold to shape each portion into a compact cake about 1/2–3/4 inch thick, pressing firmly so they hold together.

4. Pan-fry to golden

Heat a large nonstick or stainless pan over medium heat. Add the butter and 1 tbs neutral oil (to prevent burning). When butter foams, add the potato cakes (work in batches without crowding). Cook for 4–5 minutes per side until deeply golden and crisp, pressing gently once after placing to ensure contact. Reduce heat slightly if browning too fast. Transfer cooked cakes to a warm oven (100–120°C / 210–250°F) on a baking sheet to keep warm while you finish the rest.

5. Make the lemon vinaigrette

In a small bowl whisk together the lemon juice, lemon zest, Dijon mustard, honey, and 1/4 teaspoon fine sea salt. Slowly whisk in the extra-virgin olive oil until emulsified. Taste and adjust seasoning with remaining salt and 1/4 teaspoon black pepper as needed.

6. Prepare crème fraîche

Taste the crème fraîche and season lightly with a pinch of salt and a few grinds of black pepper. If you like, fold in 1 teaspoon of lemon zest for brightness. Reserve in refrigerator until plating.

7. Dress the watercress

Toss the watercress lightly with 1/2 to 1 tablespoon of the lemon vinaigrette (just enough to coat leaves) so it retains a fresh, bright flavor but isn't soggy. Keep a few sprigs aside for a raw scribble garnish.

8. Place one warm golden Gruyère potato cake on each plate.

9. Using the back of a spoon, place a generous dollop (about 2 tablespoons) of seasoned crème fraîche on top of each cake and gently spread into a small disk or leave as a plop depending on presentation style.

10. Drape 50 g (about 1–2 slices) of smoked salmon over the crème fraîche, creating folds for height and texture.

11. Arrange a small scribble of dressed watercress atop or beside the salmon for freshness. Scatter extra micro herbs or watercress for color.

12. Finish by spooning a light drizzle (about 1 teaspoon) of the remaining lemon vinaigrette around the plate and over the salmon — do not saturate the potato cake. Add a few twists of black pepper and a tiny pinch of flaky sea salt over the salmon and potato if desired.

13. Serve each plate with a lemon wedge on the side for extra brightness.