Rustic Smoked Salmon Cakes on Salad Greens with Garlic Tartar Sauce & Lemony Watercress

Course Main Dishes

Ingredients in this Recipe

1 1/2 cup grated russet potatoes; approx 1 large russet potato.
1 1/2 cup grated yams (sweet potatoes work as well); approx 1 large yam.
1 cup sour cream.
1 large egg (or 2 Tbsps egg whites, for a lighter version).
1 medium size leek; only white part is needed (about 8” once trimmed). Prepare by cutting in half lengthwise, rinsing thoroughly (leeks can be very dirty). Next lay the leek halves flat on a cutting board and cut the two halves in thin slices.
1 pound (16 ounces) prewashed salad greens (baby lettuce, spring mix, baby spinach, etc).
1 tablespoon dried thyme (I find, rubbing the dried herb between my fingers, brings out the most flavor).
1 tablespoon extra virgin olive oil.
1 tablespoon fresh lemon juice.
1 tablespoon garlic powder.
1 tablespoon lemon zest.
1 teaspoon hot sauce (or to taste).
1/2 cup Quinoa flour (all purpose flour may also be used).
1/2 teaspoon cayenne pepper (or to taste).
1/2 teaspoon red pepper flakes (or to taste).
1/2 teaspoon salt.
1/4 pound (4 ounces) smoked salmon, flaked.
1/4 teaspoon ground nutmeg.
10 minced garlic cloves (or to taste).
2 cups washed watercress leaves (stems removed).
2 tablespoons Dijon mustard.
2 teaspoons paprika (anykind will do, but I prefer smoked paprika, aka: Pimentòn).
2/3 cups spicy dill pickles, diced (measured after pickles are diced).
Enough balsamic salad dressing to lightly coat salad, when tossed.

See Full Recipe at Food52