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Martin Morales’ potato cakes with salmon tartare
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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
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 1/3 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.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in December 2014.