Instructions

1. Place potatoes into a large pot of cold water. Set on medium heat and bring to simmer. Cover and cook for 30 minutes or until potatoes are almost cooked but not completely soft.
2. Drain water from potatoes. Pour into a bowl and allow to cool for 10 minutes. Once cool, peel the skin off potatoes. Discard skin.
3. In a medium-sized bowl, combine sour cream, chives, basil and pinch of salt. Squeeze a lemon wedge of juice into sour cream mixture. Stir until creamy.
4. Grate potatoes on the large side of the grater into a large bowl. Add scallions and salt. Mix as little as possible to combine ingredients.
5. Fill 1/4 measuring cup with potato mixture and level off. Place measured potato mixture onto the parchment-lined baking sheet. Use the bottom of measuring cup to flatten cakes slightly.
6. Repeat process until all potato mixture has been used.
7. In a large skillet, or electric skillet, over medium-high heat (350F), heat vegetable oil.
8. Once the oil is hot, add potato cakes and fry a few at a time (do not crowd pan) until deep golden on both sides, about 3 to 5 minutes per side. Edges should be crispy.
9. Transfer potato cakes onto a stack of paper towels to drain away any excess grease.
10. Repeat process until all potato cakes are cooked.
11. When ready to serve, place potato cakes on serving platter.
12. Generously spoon herbed cream onto each potato cake.
13. Top each cake with smoked salmon, arugula, chives and a generous sprinkling of crushed pink peppercorns.