Salmon Potato Sandwich

A Salmon Potato Sandwich is a delicious and inventive sandwich made with tender fresh salmon, leafy spinach or kale and a creamy, lemony dressing. Everything is sandwiched between two golden, crispy potato discs for a comforting meal that is both familiar and wonderfully different.

Prep Time 25

Cook Time 25

Total Time 50

Servings People

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.

Equipment

Notes

Serving Suggestions:

This Salmon Potato Sandwich makes a lovely lunch or light evening meal. I would serve it with a simple green salad dressed with lemon juice and olive oil.

For something a little more substantial, add roasted vegetables, peas or steamed broccoli.

A few slices of fresh cucumber also work particularly well because their cool, crisp texture contrasts nicely with the warm potato and creamy salmon.

For an extra burst of flavour, serve with lemon wedges on the side. A small bowl of the remaining creamy dressing also makes a lovely accompaniment.

Recipe Tips:

Keep the potato fairly dry: Allow the cooked potatoes to steam dry before mashing. Wet potato will make the discs harder to shape.

Chill if necessary: If the potato mixture feels too soft, refrigerate the shaped discs before frying.

Don't overcook the salmon: Salmon should be just cooked and still moist. Overcooked fish can make the filling rather dry.

Choose your greens: Spinach gives a delicate flavour, while kale provides a slightly stronger and more rustic character.

Add some heat: A little horseradish, chilli or extra Dijon mustard can give the creamy dressing a pleasant kick.

Handle with care: The potato discs are fragile until the outside has developed its golden crust, so turn them gently.

Nutrition