Smoked Salmon Sweet Potato Cakes with Creamy Chipotle Noodles

I really wanted to try smoking my own salmon, so I created a brine consisting of salt, brown sugar, chipotle peppers and garlic (I’ll post the recipe at the end of this post) and my boyfriend was nice enough to do the actual smoking. 24 hours later, viola! Smoked salmon. If you don’t have a smoker there are plenty of tutorials online on making one or hacks on how to do it in the oven. Also, you can use store bought smoked salmon just as easily.


  • 1 salmon filet, smoked and chopped (store bought is fine)
  • 1 sweet potato
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 1 C. breadcrumbs
  • 1 egg
  • 1/4 C. fresh parsley, chopped
  • Vegetable oil
  • 1/2 pkg. egg noodles, cooked
  • 4 oz. cream cheese, softened
  • 1/2 C. half and half
  • 1/4 C. Parmesan cheese
  • 1 Tbsp. butter
  • 1 chipotle pepper, deseeded and diced
  • 3-4 Tbsp. adobo sauce (from peppers)

Preheat oven to 425°, poke holes in your sweet potato, and roast until soft, about 40 minutes. Remove from oven, let cool, and then remove skin. Roughly chop and add to a large bowl with salmon, shallots, garlic, breadcrumbs, eggs, and parsley, mixing well to combine. Divide mixture into 6 evenly sized balls and shape into patties.

Heat about 1/4 C. oil in frying pan and carefully place patties in oil. Cook on each side until crispy, 6-7 minutes. Make sure to use a wide spatula when flipping while also using your fingers on the top side, be careful not to break them.

Cook noodles according to the package and drain. Add cream cheese, butter, parmesan, half and half, chipotle and adobo into the pot your pasta was cooked in and add the hot noodles to it. Mix until cheese is melted and all the noodles are coated.

Serve cakes on top of noodles with a spinach salad on the side, delicious!

For those interested, here is the salmon brine recipe:

  • 1/4 C. coarse kosher salt
  • 1 C. brown sugar
  • 3 chipotle chilies (I left 1 with the seeds) and 1 Tbsp. sauce from chilies
  • 4 cloves garlic, minced
  • 1 Tbsp. cumin
  • 1-1/2 Tbsp. Ground coriander
  • Water

Combine everything but the water in a bowl large enough to put the salmon in flat (a casserole dish will work as well).Add salmon, flesh side down and add enough water to just cover the salmon. Cover and refrigerate for 12 to 24 hours. Smoke at 130° for 2 hours.


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