Potato Cake

To prepare the potato cake, start by finely chopping the aromatic herbs and the peeled garlic clove 1. Then wash the potatoes under running water, scrubbing with your hands to remove the dirt. Boil the potatoes in a pot 2 for about 20 minutes or until you can pierce them with a fork. When they are ready, drain and peel them with a small knife 3: to avoid burning yourself, you can use paper towels.

Then mash the potatoes with a potato masher and gather them in a bowl 4. Add the eggs to the potatoes 5, all the herbs you previously chopped 6,

salt 7 and pepper to taste. Knead with your hands to mix the ingredients and obtain a soft and homogeneous dough (8-9).

Then take 7 molds (you can use disposable aluminum ones) each with a capacity of 1/2 cup, butter them using a kitchen brush 10. Sprinkle them with breadcrumbs 11. Now you can start filling the molds to form the cake: use a teaspoon to gradually pour the potato mixture and press it against the bottom and the edge with the back of the teaspoon 12.

Leave the center space to fill with 2-3 slices of salmon 13. Then cover with more potato mixture 14 and level the surface of the cake. Finally, sprinkle with breadcrumbs 15 and

drizzle each cake with a little olive oil 16. Bake in a preheated static oven for 40 minutes at 356°F (35 minutes at 320°F for a convection oven). When they are cooked and golden on the surface 17, remove the cakes from the oven and let them cool slightly, then unmold them by turning them upside down 18. You will have your potato cake with a delicious salmon center to serve as an appetizer or a tasty side dish!