There is something wonderfully comforting about a good sandwich, but every now and then I like to take the idea somewhere completely different. This Salmon Potato Sandwich is one of those recipes. It takes the familiar idea of a sandwich and turns it into something altogether more interesting, using crispy fried potato discs instead of bread. Add tender salmon, fresh spinach or kale and a creamy dairy-based dressing, and you have a meal that feels both comforting and surprisingly special.
I first became interested in this idea because potatoes and salmon are such a natural combination. We often see them together in fishcakes, pies or simple family suppers, so using potatoes as the bread seemed like a rather fun next step. Once the potato discs are fried until golden, they provide a lovely contrast to the soft salmon filling. The outside becomes crisp and slightly crunchy, while the inside remains fluffy and comforting.
The salmon filling is where the sandwich really comes alive. Fresh salmon provides a rich, delicate flavour that works beautifully with leafy greens. You can use spinach for a softer texture, or kale if you prefer something with a little more bite. Either choice brings colour and freshness to the dish, while also stopping the filling from becoming too heavy.
Then there is the dressing. I like using a creamy dairy-based dressing because it brings everything together without overpowering the salmon. Greek yoghurt makes an excellent base, although sour cream or crème fraîche can work just as well. A little lemon juice adds brightness, while some chopped dill, parsley or chives can bring another layer of flavour. In fact, this is one of those recipes where a small amount of seasoning can make a surprisingly big difference.
The potatoes need a little attention, but they are not difficult to prepare. Cook them until tender, then mash them while they are still warm. The important part is to avoid making the mash too wet. You want something that can be shaped into firm discs and handled without falling apart. Once shaped, the potato discs can be fried until they develop a beautiful golden crust.
I particularly enjoy the sound of the potatoes sizzling in the pan. It is usually a good sign that something delicious is on the way! The smell of the frying potato also starts to build an appetite before the salmon filling even reaches the plate.
When everything is ready, the sandwich is assembled by placing a generous spoonful of the creamy salmon mixture between two potato discs. It looks a little like a sandwich, although it is certainly not one you would find in the average lunchbox. I think that is part of its charm.
This recipe is also wonderfully adaptable. You could add a little finely chopped spring onion to the salmon mixture, or perhaps some capers for a sharper flavour. A touch of horseradish would also work particularly well with the creamy dressing and salmon. However, I would avoid adding too many ingredients because the combination of salmon, potato, greens and creamy dressing already works beautifully.
For me, the best thing about this dish is the contrast of textures. You get crisp potato on the outside, soft fluffy potato underneath, creamy dressing, tender salmon and slightly earthy greens. Each mouthful has something different going on, yet the flavours still make perfect sense together.
I would happily serve these Salmon Potato Sandwiches for lunch, but they are also substantial enough for a light evening meal. They could even make a rather impressive brunch dish when you have friends or family around. Serve them with a simple green salad or some lightly dressed vegetables and you have a meal that feels homemade, satisfying and just a little bit different.
Most importantly, this is the sort of recipe that encourages a bit of experimentation. Cooking at home should not always be about following familiar recipes. Sometimes the most enjoyable dishes come from taking something we already know and giving it a completely new role. In this case, the humble potato has stopped being a side dish and become the bread, while salmon provides a rich and delicious centre.
The result is a Salmon Potato Sandwich that is comforting enough for a family meal, interesting enough to serve to guests and simple enough to make when you fancy trying something new. It is certainly not your everyday sandwich, but that is exactly why I like it.
Salmon Potato Sandwich
Equipment
Ingredients
Potato Discs:
- 500 g potatoes peeled and cut into chunks
- 1 tbsp plain flour
- 1 large egg yolk
- salt to taste
- black pepper to taste
- 2 tbsp vegetable oil or olive oil for frying
Salmon Filling:
- 250 g salmon fillet fresh skin removed
- 75 g spinach fresh or kale roughly chopped
- 3 tbsp crème fraîche
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest finely grated
- 1 tbsp fresh dill chopped
- 1 large spring onion finely sliced
- salt to taste
- black pepper to taste
Instructions
Cook the Potatoes:
- Place the peeled and chopped potatoes into a large saucepan and cover with cold water. Add a little salt, then bring to the boil.500 g potatoes, salt
- Cook for approximately 15–20 minutes, or until the potatoes are completely tender when tested with a knife.
- Drain thoroughly and allow them to steam dry for a few minutes. This is important because excess moisture can make the potato discs difficult to shape.
- Mash the potatoes until smooth, then leave them to cool slightly.
Prepare the Salmon:
- Place the salmon fillet in a saucepan or frying pan and cover with water. Bring the water gently to a simmer and cook the salmon for approximately 8–10 minutes, depending on its thickness.250 g salmon fillet
- Alternatively, the salmon can be baked in a covered dish until just cooked through.
- Once cooked, remove the salmon and allow it to cool enough to handle. Check carefully for any bones, then flake the fish into bite-sized pieces.
Prepare the Greens:
- If using spinach, roughly chop it and wilt it briefly in a frying pan. This should only take a couple of minutes.75 g spinach
- If using kale, remove the tough central stalks and chop the leaves finely. Cook them for a few minutes until tender.75 g spinach
- Allow the greens to cool slightly, then squeeze out any excess moisture. This helps prevent the salmon filling from becoming watery.
Make the Creamy Salmon Filling:
- Place the flaked salmon and cooked greens into a mixing bowl.
- Add the crème fraîche, mayonnaise, Dijon mustard, lemon juice, lemon zest, dill and sliced spring onion.3 tbsp crème fraîche, 1 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tbsp fresh dill, 1 large spring onion
- Season with salt and black pepper, then gently mix everything together. Try not to overmix because you want some lovely pieces of salmon to remain visible.salt, black pepper
- Taste the mixture and adjust the seasoning if necessary. A little extra lemon juice can add a particularly nice freshness.
Make the Potato Discs:
- Add the flour and egg yolk to the slightly cooled mashed potato. Season with salt and black pepper.1 tbsp plain flour, 1 large egg yolk, black pepper, salt
- Mix until everything is evenly combined.
- Divide the mixture into four equal portions. Using lightly floured hands, shape each portion into a round disc approximately 1–1.5cm thick.
- Handle the potato gently because the discs can be delicate before they are cooked.
- If they feel particularly soft, place them in the refrigerator for 15–20 minutes before frying. This will help them firm up.
Fry the Potato:
- Heat the oil in a large frying pan over a medium heat.2 tbsp vegetable oil
- Carefully place the potato discs into the pan. Fry for approximately 4–5 minutes on each side, turning them gently with a fish slice or spatula.
- They should develop a beautiful golden-brown crust while remaining soft and fluffy inside.
- Do not turn them too frequently. Allowing each side to develop a good crust makes them much easier to handle.
- Once cooked, transfer the potato discs to a plate lined with kitchen paper to absorb any excess oil.
Assemble the Sandwiches:
- Place one crispy potato disc onto each serving plate.
- Spoon a generous amount of the creamy salmon filling onto the centre, spreading it almost to the edge while leaving enough room to prevent it spilling out.
- Place another potato disc on top.
- For a particularly attractive presentation, add a little fresh dill, some finely grated lemon zest or a small handful of salad leaves alongside each sandwich.