Potato Cake with Columbia River Smoked Salmon

INGREDIENTS:

• 5 medium Washington Russet potatoes
• 2 eggs beaten
• 4 egg yolks
• ¼ cup all purpose flour
• 1 tablespoon chopped fresh thyme
• ¼ cup extra virgin olive oil, divided
• Hot Smoked Salmon
• 1 small piece Italian black truffle, optional

DIRECTIONS

1. Preheat oven to 400°.  Scrub potatoes with vegetable brush under cold running water.  Poke each potato several times with a fork.  Bake until tender, about 50 to 60 minutes.  Let cool slightly. 
2. Cut each potato in half and scoop out the flesh.  (Use skins for appetizers or other uses).  Press through ricer or food mill.  Blend in eggs and yolks, flour, thyme and 1 tablespoon of the olive oil. 
3. Divide mixture into sixths and form into patties.  On griddle or in large skillet over medium-high heat, heat remaining olive oil.  Add patties and cook until golden brown, about 3 to 4 minutes.  Turn and brown on other side.  To serve, put a patty in the center on each plate and top with 1/6 of the smoked salmon.  Garnish with shaved Italian black truffle if desired.

Hot Smoked Salmon:

1. Light a single layer of charcoal in a grill that has a cover. 
2. In small bowl stir together 3 tablespoons kosher salt, 1 tablespoon sugar and leaves from 4 sprigs thyme.  Rub on both sides of a 6 oz. fillet Columbia River King Salmon.  Let stand 1 hour. 
3. Place salmon on foil covered baking sheet.  Move coals to one side of grill.  Place salmon on side of grill away from coals.  Add wood chips to coals, if desired.  Cover and smoke slowly until salmon is tender, no more than 30 minutes.

Nutritional Analysis per serving:  383 calories, 18 g protein, 38 g carbohydrates, 17.5 g fat (41% of calories from fat), 235 mg cholesterol, 2.44 g fiber, 3500 mg sodium.
(Note:  to reduce sodium content omit smoked salmon.)

Washington State Potatoes