Smoked Salmon Potato Cakes with Pink Peppercorns
Smoked Salmon Potato Cakes with Pink Peppercorns
Smoked Salmon Potato Cakes with Pink Peppercorns
Smoked Salmon Potato Cakes with Pink Peppercorns
Smoked Salmon Potato Cakes with Pink Peppercorns


1 lb yukon gold potatoes, peeled, left whole
1 cup sour cream
Spud Spice
1 scallion, slivered
Caramelized Onion Avocado Oil
1 Lemon
8 oz smoked salmon
1 Tbl Pink Peppercorns
1 cup arugula

This nibble falls into the “perfect bite” category. Crispy potatoes. Smoky salmon. Cold sour cream. A pop of heat. This fun app does it all. Our Spud Spice is the perfect addition to sour cream, greek yogurt or creme fraiche and is at home on any spud. Baked potatoes, mashed potatoes or an air fryer filled with tots. We add in the pop of heat with a sprinkling of Pink Peppercorns – Fun Fact: Pink Peppercorns aren’t peppercorns at all. Pink Peppercorns are semi-ripe, dried berries from the Peruvian pepper tree. Pink peppercorns deliver warmth and a light, sweet note.

We adapted this recipe from Make it Grateful.


1.Place peeled, whole potatoes in a large pot of heavily salted cold water. The water should taste like the ocean. Bring up to a boil and reduce to a simmer and cook for 20 minutes or until potatoes can be pierced with a knife with a little resistance - cooked but not completely soft. Remove from the water and plunge into ice water for 4 minutes. Remove from the ice water and allow to cool completely.
2.In a medium-sized bowl, combine sour cream, 2 Tbl Spud Spice, 1/2 tsp salt and sliced scallion. Squeeze in a tsp of lemon juice. Stir until creamy. Hold in the fridge.
3.Grate potatoes on the large side of the grater into a large bowl. Add in the egg, 2 Tbl Spud Spice and 1/2 tsp salt. Mix gently to just combine.
4.Fill 1/4 measuring cup with potato mixture and level off. Place measured potato mixture onto the parchment-lined baking sheet. Use the bottom of measuring cup to flatten cakes slightly. Repeat process until all potato mixture has been used.
5.In a cast iron skillet, drizzle in Caramelized Onion Avocado Oil to coat the bottom. Heat until shimmering. Working in batches and adding oil as needed, fry the potato cakes until deep golden on both sides. Edges should be crispy. Drain on paper towels.
6.Toss the arugula with a little avocado oil and lemon juice.
7.To build the appetizer, place the potato cakes on a board. Top each with smoked salmon. Dollop on the sour cream mixture. Garnish with the arugula. Sprinkle with pink peppercorns.

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