Salmon potato cakes with tomato butter from Cucina Simpatica: Robust Trattoria Cooking From Al Forno by George Germon and Johanne Killeen

  • smoked salmon
  • chives
  • sour cream
  • tomato purée
  • new potatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on January 25, 2014

    p. 28 - I actually only made the tomato butter as I was keen to try another recipe for salmon cakes. This is a very simple recipe where the two obvious ingredients are combined. I used Pomi brand strained tomatoes and unsalted butter. The sauce was rich and of course, buttery. Though I didn’t do it this time, I liked the author’s suggestion to place a dollop of sour cream atop the fish cakes. I think the tart cream would balance the richness of the sauce and the salmon. Photos here:

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