Smoked Salmon and Whipped Potato Patties

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The leftovers from a special occasional meal—namely, smoked salmon from an appetizer tray and mashed potatoes from the main course--were the inspiration for these savory sautéed patties. You can substitute smoked trout or other remnants—corn, finely diced ham or broccoli, etc.—for the smoked salmon. Enjoy these at breakfast, brunch, lunch, or dinner.


  • 2 cups smoked salmon, boned, flaked (or other smoked fish)
  • 1 12 cups mashed potatoes, cold
  • 3 tablespoons minced onion
  • 2 tablespoons prepared horseradish (or to taste)
  • 1 Organic Valley Egg, whites only, beaten
  • 14 teaspoon white pepper
  • 2-3 tablespoons Organic Valley Butter
  • Organic Valley Sour Cream (Regular or Lowfat)
  • fresh parsley, chopped


Mash smoked fish with a fork and remove any stray bones.

Combine fish with mashed potatoes, onions, horseradish, egg white, and pepper. Form into 8 to 10 three-inch patties. Chill one hour or longer.

Heat butter in large, non-stick skillet. When butter is hot, add patties, and cook over medium heat until bottom is lightly browned, 2-4 minutes. Carefully turn the patties and cook on other side until bottom is lightly browned and patties are hot throughout, another 2-4 minutes.

Handling the patties gently, serve them with small dollops of sour cream and a sprinkling of parsley.

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