Wednesday, January 15, 2014

Salmon Potato Puff Cake

Oh my gosh you guys, I've been so busy lately I don't know right from left. Forget about grocery shopping, most days this week, I've had to remind myself to eat (which isn't necessarily a bad thing since all signs indicate I won't be blowing away on the wind any time soon).

The problem, however, is the Poolboy.

People, take heed. If you decide to get into cooking and take great joy (and pride) in serving your family 5 star meals most days of the week, be forewarned because the day will come when that box of Kraft Dinner in the pantry is going to look like a really good option.

Which brings me to tonight. I've been working tirelessly on a workshop about trauma; thinking more about things like love and compassion than butter and wine (though I do see the similarities between my two worlds). And with my head filled with empathetic responses to healing I arrived home to an empty fridge and no idea what to cook for dinner.

In fear our beloved Poolboy might faint away in starvation, I summoned all the creativity I could muster, opened the pantry, and found: canned sockeye salmon and Betty Crocker dehydrated roasted garlic mashed potatoes (don't ask).

What resulted?

Today's Salmon Potato Puff Cake!

A recipe that turned out to be so easy to make and delicious, it will have me buying those damned dehydrated potatoes again!

But never fear, purists, this would be equally, if not more amazing, with home made roasted garlic mashed potatoes. To be honest, though, the boxed version was damn good, super convenient, and the one I will use again and again when I make this recipe!

To make it for yourself, check out the printable recipe here: Salmon Potato Puff Cake

Prep time: 10 minutes
Bake Time: 35 minutes
Serves: 4

  • 1 pkg prepared Betty Crocker Roasted garlic mashed potatoes *or* 2 cups whipped roasted garlic mashed potatoes
  • 2 tins drained sockeye salmon
  • 4 scallions, chopped
  • 1/2 tsp each sea salt, black pepper
  • 1 tsp dry baby dill
  • 3-5 shakes of hot sauce
  • 2 eggs. beaten
  • 1/2 tsp baking powder
  • 1/2 cup Panko breadcrumbs
  • 1 cup grated sharp cheddar cheese
  1. Prepare the potatoes as per your favourite recipe or package directions if using Betty Crocker. Let cool to room temperature.
  2. Mix the salmon, scallions, salt, pepper, and dill together in a medium bowl.
  3. Stir the baking soda into the eggs and then mix into the salmon until everything is well blended.
  4. Spray an 8x8 square cake pan with cooking spray and then press a sheet of parchment paper into the bottom making sure the bottom and sides are covered and there is a 1 inch overhang for easy removal.
  5. Spoon the salmon mixture into the cake pan and smooth out so that it's even.
  6. Sprinkle the top with the Panko bread crumbs and grated cheese.
  7. Bake in a pre-heated 375 oven for 35 minutes.
  8. Rest on a cooling rack for 15 minutes. Remove from the cake pan to a plate and let rest another five minutes before cutting into cake sized slices.


Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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