Preparation:
Grate potato into a towel and wring to squeeze out excess liquid. Toss
potato with salmon and green onions and season with salt and pepper. In a medium sautJ pan heat oil and
add potato mixture, forming it into 8 little round cakes. Cook until golden brown on both
sides, about 5 minutes in all.
Drain on paper towels and keep warm while you finish sauce.
Meanwhile, make sauce: In a small saucepan melt butter, add leeks and
cook until tender. Add
potato, cream and water and bring to a boil. Simmer 15 minutes, or until
potatoes are tender; adjust
seasonings to taste with salt and pepper. Pour into a blender or food
processor, add sour cream and
process until smooth. Reheat briefly, if necessary. To serve, place 2
cakes on each plate, spoon
some sauce around and sprinkle with chopped herbs. |
