Mini potato cakes with asparagus and smoked salmon Recipe

These bite sized latkes topped with a sliver of smoked salmon can be served as a sumptuous breakfast or brunch.


Prep Time

15 minutes

Cooking Time

2-3 minutes



Recipe Ingredients

  • 2 large Freshline Potatoes
  • 30 ml(2tbsp) SPAR Flour
  • 6 Freshline Spring Onions, thinly sliced
  • large handful of Freshline Parsley, chopped
  • 1 SPAR Egg
  • salt and freshly ground pepper, to taste
  • 125 ml (½cup) SPAR Olive Oil
  • 250 ml (1 cup)  SPAR Sour Cream
  • 10ml (2tsp) SPAR Horseradish Sauce
  • 250 g SPAR Smoked Salmon
  • 12 aparagus spears, blanched and refreshed
  • fresh dill or fennel  to serve
  • lemon slices, to serve

Recipe Method

  1. Grate the potatoes roughly, squeeze out excess water and mix with the flour, onions, parsley and egg, and season.
  2. Heat the oil over a medium heat in a non-stick pan and fry spoonfuls of the potato mixture until golden on both sides, 2-3 minutes. Drain on paper towel.
  3. Combine the sour cream and horseradish in a bowl.
  4. Place the potato cakes onto a serving platter and top each with a dollop of sour cream and horseradish, a sliver of smoked salmon and finally 2 asparagus spears and dill or fennel. Serve with lemon slices. 

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