Potato Cakes with Smoked Salmon and Chervil Mustard Dressing
Chardonnay will complement the full flavours of this dish.
  • 3 large potatoes or 5 medium ones (Almera and Terra Gold)
  • 2 tbsp chopped chives
  • sea salt and pepper
  • 2 tbsp melted butter
  • olive oil, for frying
  • 8 slices of Norwegian salmon

Grate the peeled potatoes and squeeze out as much of the juices as possible. Mix in the chopped chives, salt and pepper and melted butter. Heat some oil in a frying pan and fry the potato cakes in batches until golden on both sides. Drain on some toweling roll and allow to keep warm in a moderate oven. Arrange two potato cakes on each plate and arrange the salmon on top, drizzle with the dressing and serve. Serves four.

Mustard Dressing:

  • 2 tsp Dijon mustard
  • salt and pepper
  • 1 tsp of brown sugar
  • 1 tbsp chervil, chopped
  • 1 tbsp white balsamic vinegar
  • 60ml canola oil


Whisk the ingredients together until well combined and drizzle over the salmon and potato cakes.


Time: 1hr · Level: Moderate · Makes 4
Recipe by Diane Heierli · Photography by C&D Heierli