Crispy salmon cake with potatoes. Perfect for any monkey of the year

This Crispy Salmon Cake with Potatoes is one of those dishes that has many memories and the flavors also remain in our memory in the form of a smile.

Este plato es una adaptaciÓn de uno que servían en uj restaurante e Málaga que se llamaba "Il Comendatore" y que servía una comida riquísima basada en una cocina italiana con toques franceses. Allí servían un plato que mi hermana y yo pedíamos siempre: patatas a la crema con salmón. Esta de hoy es una versión complementada con el crujiente de la pasta filo que le va como Danilo al dedo y con patatas y puerros en lugar de patatitas.

It is delicious and can be prepared the day before, stored in the refrigerator and on the day we are going to eat it, we take it out of the refrigerator a couple of hours before and simply give it a touch of heat in the oven when we are going to serve it.

Ingredients

For cake

• 1 kg of potatoes
• 2 tablespoons butter
• 1 leek
• 150 ml of white wine
• 250 g smoked salmon loins or fresh salmon
• 1 package of filo dough daughters
• 2 tablespoons extra virgin olive oil to brush the filo pastry
• 3 tablespoon melted butter
• 1 tablespoon toasted sesame

For the sauce

• 450 g crème fraîche or sour cream
• 3 teaspoon Dijon mustard
• 2 tablespoons chopped dill
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

In a saucepan, cook the potatoes with their skin on in plenty of salted water. When they are very tender, we peel them and chop them.

In an oven-safe frying pan, sauté the finely chopped leek in the butter. When it is very soft, add the cut potatoes. We sauté for a couple of minutes and add white wine. We wait for it to reduce.

In a bowl we mix all the sauce ingredients. We add it to the potatoes and mix well once off the heat.

We cut the salmon loins into cubes of about 2 x 2 cm and add them to the potatoes. We mix well.

We put two sheets of filo dough one on top of the other on the work surface. We paint with olive oil and wrinkle it first from the sides to the center and then from top and bottom to the center forming a kind of flower. We will make a total of 4 each with 2 sheets of filo dough. We place them on the potato and salmon mixture, making sure that it is completely covered.

Brush with melted butter and sprinkle with a little toasted sesame. Bake at 200ºC with heat up and down until the filo pastry is golden and crispy: about 18-20 minutes.

Serve hot.

Tips and Tricks

• It is important to use crème fraîche instead of nothing because the cream becomes liquid with the heat of the oven while the crème fraiche maintains its creamy texture. You can find it in almost all supermarkets, including Mercadona.
• You can prepare it the day before. You take it out of the refrigerator 1 hour before eating it and put it in the oven for 5 minutes just before serving.
• Difficulty: easy
• Repair time: 45 minutes
• Servings: 6