potato cakes and lemon cream Cheese
Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski
Our lovely potato cakes with lemony cream cheese.
Ingredients
2 large red potatoes, peeled
Sea salt and freshly ground pepper, to season
2 tablespoons canola oil
Lemon cream
½ package cream cheese
2 tablespoons 35% cream
2 teaspoons grated lemon zest
Preparation
For lemon cream, in small bowl, combine all ingredients. Cover and chill until ready to use, up to 1 day.
For potato cakes, grate potatoes and place in clean kitchen towel. Squeeze out excess moisture; season with salt and pepper. Heat nonstick skillet over medium heat. Add small mounds of potatoes to skillet. Cook 2 minutes per side. Remove and place on parchment-lined baking sheet. Potato cakes can be warmed in 350°F oven for 10 minutes prior to serving.
To serve, top potato cakes with a dollop of lemon cream and slices of cured salmon, caviar, or capers. Serves up to 8.
