Smoked Salmon Potato Cake with Potato-Leek Cream

• 1 large Idaho potato, peeled
• 4 ounces smoked salmon, julienned (3 cups)
• 1 tablespoon finely-chopped green onions
• Salt and pepper
• 2 tablespoons oil
• 1 teaspoon butter
• 3 cups thinly-sliced leeks
• 2 cups diced Idaho potato
• 3 cups cream
• 2 cups water
• Salt and pepper
• 1 tablespoon sour cream
• 1 tablespoon each chopped chives and parsley

1. Grate potato into a towel and wring to squeeze out excess liquid.
2. Toss potato with salmon and green onions and season with salt and pepper.
3. In a medium saute pan heat oil and add potato mixture, forming it into 8 little round cakes.
4. Cook until golden brown on both sides, about 5 minutes in all.
5. Drain on paper towels and keep warm while you finish sauce.
6. Meanwhile, make sauce: In a small saucepan melt butter, add leeks and cook until tender.
7. Add potato, cream and water and bring to a boil.
8. Simmer 15 minutes, or until potatoes are tender; adjust seasonings to taste with salt and pepper.
9. Pour into a blender or food processor, add sour cream and process until smooth.
10. Reheat briefly, if necessary.
11. To serve, place 2 cakes on each plate, spoon some sauce around and sprinkle with chopped herbs.

potato, salmon, green onions, salt, oil, butter, leeks, potato, cream, water, salt, sour cream, chives

Taken from www.foodnetwork.com/recipes/emeril-lagasse/smoked-salmon-potato-cake-with-potato-leek-cream-recipe.html (may not work)