Photo of Potato scallops with smoked salmon by WW

Potato scallops with smoked salmon

4 - 7
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
A starchy potato, such as Sebago, is best for this recipe


Sebago potato

450 g, (buy 500g)


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


  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.


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