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    Martin Morales’ potato cakes with salmon tartare

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    Martin Morales’ potato cakes with salmon tartare

    It’s traditional to serve smoked salmon to start Christmas lunch in the UK, but I’ve given it a Peruvian twist. A causa is a traditional cold potato cake and it comes with all kinds of toppings – these are perfect for Christmas Day.

    Martin Morales is founder of Ceviche and Andina in London

    • Preparation time: 25 minutes, plus cooling
    • Cooking time: 30 minutes
    • Total time: 55 minutes, plus cooling

    Serves: 6


    750g floury potatoes (such as maris piper), ideally smaller ones

    1 lime, zest and juice

    3 tbsp mayonnaise



    ½ tbsp vegetable oil

    ½ onion, finely chopped

    ¼ yellow pepper, finely chopped

    1 garlic clove, finely chopped

    1 red chilli, finely chopped (deseeded, if liked)



    300g smoked salmon, cut into strips

    2 salad onions, finely chopped

    ½ x 28g pack coriander, stalks finely chopped, leaves roughly chopped

    3 limes, zest and juice

    1 large avocado, roughly chopped 


    1 For the chilli paste, heat the oil in a frying pan and cook the onion, pepper, garlic and chilli over a medium-low heat for 20-25 minutes, until soft but not coloured. Season, then blend in the small bowl of a food processor until smooth; set aside.

    2 Meanwhile, make the potato cakes. Boil the whole potatoes in a pan of salted water until soft (about 20-25 minutes). Cool slightly, then remove and discard the skin; mash the flesh. Mix in 2/3 of the chilli paste and the lime zest and juice; season and cool. Mix the remaining 1/ chilli paste with the mayo; set aside.

    3 For the tartare, mix the salmon with the salad onions, most of the coriander, the lime zest and ¾ of the lime juice; season. Mash the avocado with the remaining lime juice and season.

    4  Mould the mashed potato into 6 round, flat potato cakes about 2cm thick (use an 8cm mould or cutter to help). Set each one on a plate; top with the avocado and salmon. Sprinkle over the reserved coriander and serve with the chilli mayo.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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