Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 5/10/24. See terms.
Join now
Photo of Potato scallops with smoked salmon by WW

Potato scallops with smoked salmon

6
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
A starchy potato, such as Sebago, is best for this recipe

Ingredients

Sebago potato

450 g, (buy 500g)

Egg(s)

1 medium, lightly beaten

Fresh chives

2 tsp, finely chopped

Olive oil

1 tbs

Reduced-fat ricotta cheese

100 g, fresh

Smoked salmon

100 g, slices, chopped

Capers, rinsed, drained

1 tbs, finely chopped

Plain flour

35 g

Lebanese cucumber

1 medium

Instructions

  1. Peel and coarsely grate potatoes into a colander or sieve. Using your hands, squeeze out as much liquid as possible.
  2. Place potato in a bowl with flour, egg and chives and stir to combine. Season with salt and freshly ground black pepper.
  3. Heat oil in a large non-stick frying pan over medium-high heat. Drop heaped tablespoons of potato mixture into frying pan and cook for 2 minutes each side or until lightly browned. Transfer to a wire rack. Repeat with remaining potato mixture to make 8 scallops. Cool for 10 minutes.
  4. Place potato scallops on a serving platter. Top with ricotta, salmon and capers. Serve with lemon wedges.

Notes

SERVING SUGGESTION: mixed salad leaves, cherry tomatoes (halved), fresh basil leaves and Lebanese cucumber (cut into ribbons).

You might like

You might like