The smoked salmon cakes with Russian salad are an elegant and very easy appetizer to prepare, perfect for enriching the holiday table with a scenic dish that’s within everyone’s reach. They’re made in a few steps: simply line molds with thin slices of smoked salmon, fill them with creamy Russian salad, and let them rest in the refrigerator until firm.
When serving, invert them onto a plate, and there you have it, little refined cakes with a fresh and irresistible taste. They are perfect to start the Christmas Eve, Christmas, or New Year’s menu, and are always a hit thanks to their creamy and delicate combination.
Ready to bring a simple yet impressive appetizer to the table? Let’s discover the recipe together!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Stovetop
- Seasonality: All Seasons
- Energy 148.47 (Kcal)
- Carbohydrates 14.54 (g) of which sugars 2.51 (g)
- Proteins 15.38 (g)
- Fat 3.37 (g) of which saturated 0.65 (g)of which unsaturated 1.69 (g)
- Fibers 2.41 (g)
- Sodium 1,057.32 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz smoked salmon (in slices)
- 1 cup potatoes
- 1 cup carrots
- 1/2 cup frozen peas
- 3/4 cup mayonnaise
- chives (to taste)
- salt
- pepper
Tools
- 6 Molds in parchment paper or aluminum
- Bowl
- Pot
- Strainer
- Peeler
Preparation
Start by preparing the Russian salad: peel the potatoes and carrots, and cut them into small, regular cubes.
Boil them in salted water for 6-7 minutes.
Boil the peas, again in boiling water, for 4-5 minutes (you can add them directly to the same pot as the potatoes and carrots after a couple of minutes).
Drain the vegetables well and let them cool. Put them in a bowl, season with salt and pepper.
Add the mayonnaise, mix, and let rest in the refrigerator for at least half an hour.
After the time has passed, line the molds with the slices of smoked salmon (1).
Fill them with the Russian salad, and close them again with the salmon (2).
Cover the cakes with plastic wrap and place them in the refrigerator for at least an hour, so they firm up and take shape.
Shortly before serving, invert the cakes onto a platter and garnish as desired with chives, or other fresh herbs to taste.
The smoked salmon cakes with Russian salad are ready for the holiday table!
Tips and Notes
Choose a good quality smoked salmon, sliced thin and evenly.
For the Russian salad, you can use jarred mayonnaise or homemade mayonnaise. If you want to lighten it, you can partially replace it with plain natural yogurt (about 80-90 g).
For the molds, I used common muffin molds in parchment paper, but aluminum or silicone ones are also fine. You can also use slightly smaller molds if you prefer.
FAQ (Questions and Answers)
Can I prepare the cakes in advance?
Absolutely, you can prepare them even half a day in advance, just keep them in the refrigerator well covered with plastic wrap.
How can I replace smoked salmon?
You can replace it with cooked ham or bresaola.
