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This document provides a recipe for potato cakes topped with smoked salmon, cream cheese, and caperberries. It involves baking potatoes, mashing the insides with butter and flour to make dough, rolling it out, baking, and then spreading a cream cheese mixture on top before adding smoked salmon, dill, caperberries, and lemon zest. The finished potato cakes cut into 30 pieces to serve as appetizers.

Author

Jean Crispino

Language

EN