Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              Large  Idaho potato -- peeled
  4                 Oz  smoked salmon -- julienned (3 cup)
  1               Tbsp  finely-chopped green onions
                        Salt & pepper
  2               Tbsp  oil
                        Potato-Leek Cream:
  1                Tsp  butter
  3               Cups  thinly-sliced leeks
  2               Cups  diced Idaho potato
  3               Cups  cream
  2               Cups  water
                        Salt & pepper
  1               Tbsp  sour
                        ream
  1               Tbsp  chopped chives and parsley

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.

Nutritional Information:

2252 Calories (kcal); 215g Total Fat; (84% calories from fat); 41g Protein; 47g Carbohydrate; 664mg Cholesterol; 1215mg Sodium