Pohutukawa Hot Smoked Salmon Potato Cakes

Name: Pohutukawa Hot Smoked Salmon Potato Cakes
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: Aoraki Smoked Salmon; Cold Smoked Salmon; 1 punnet of cherry tomatoes; 1 x capsicum cut into 6; A dozen or so quality olives (pits in); 1x small eggplant cut length wise; 1 x head of garlic top 1 cm cut off to expose the cloves; 1 x small onion, skin on, cut into quarters; Some Mediterranean herbs, basil, thyme etc.; ½ cup good quality olive oil; 1 heaped tablespoon mascarpone cheese; Sea salt and cracked pepper

Serves

35 mins

These golden Hot Smoked Salmon Potato Cakes are crispy on the outside, soft and flavourful inside. Made with our Aoraki Pohutukawa Hot Smoked Salmon, they’re simple and delicious. Perfect for lunch, brunch or a light dinner.

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Ingredients

2 medium-large potatoes

2–3 tbsp Aoraki Smoky Salmon Spread (optional)

2 green onions, finely sliced

1 pack Aoraki Pohutukawa Hot Smoked Salmon, skin removed and flaked

Salt and pepper, to taste

For coating (choose one):

1 egg, beaten (egg wash), or

Plain flour, or Breadcrumbs

Product(s) used:

Pōhutukawa

Hot Smoked Salmon

Smoky

Salmon Spread

Method

Step 1

Peel the potatoes and cut into even chunks. Place in a pot of cold salted water and bring to the boil. Cook for 12–15 minutes, or until the potatoes are very tender when pierced with a fork. Drain well. Mash until smooth.

Step 2

Stir through the Aoraki Smoky Salmon Spread, if using.

Step 3

Add the green onion and flaked Aoraki Pohutukawa Hot Smoked Salmon. Season with salt and pepper and mix until well combined.

Step 4

Divide the mixture into 8–10 portions and shape into patties about 2cm thick.

Step 5

Lightly coat each potato cake in your chosen coating:

• Flour for a light, soft crust

• Egg wash + breadcrumbs for a crisp, golden finish

Step 6

Heat a lightly oiled frying pan over medium heat.

Step 7

Cook the potato cakes for 3–4 minutes per side, or until golden brown and heated through.

Step 8

Transfer to a paper towel-lined plate and serve warm.

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Print Recipe

Meet the chef,

Hana Sato

Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.

Learn more

Learn More