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

Ingredients

• Smoked Salmon Cakes and Salad Greens
• 1 1/2 cups grated yams (sweet potatoes work as well); approx 1 large yam.
• 1 1/2 cups grated russet potatoes; approx 1 large russet potato.
• 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.
• 1/2 cup Quinoa flour (all-purpose flour may also be used).
• 1/2 teaspoon cayenne pepper (or to taste).
• 1/4 teaspoon ground nutmeg.
• 1 tablespoon dried thyme (I find, rubbing the dried herb between my fingers, brings out the most flavor).
• 2 teaspoons paprika (anykind will do, but I prefer smoked paprika, aka: Pimentòn).
• 1 tablespoon garlic powder.
• 1 large egg (or 2 Tbsps egg whites, for a lighter version).
• 2 tablespoons Dijon mustard.
• 1/4 pound (4 ounces) smoked salmon, flaked.
• 1 pound (16 ounces) prewashed salad greens (baby lettuce, spring mix, baby spinach, etc).
• Enough balsamic salad dressing to lightly coat salad, when tossed.
• Garlic Tartar Sauce and Lemony Watercress
• 1 cup sour cream.
• 1 tablespoon lemon zest.
• 10 minced garlic cloves (or to taste).
• 2/3 cup spicy dill pickles, diced (measured after pickles are diced).
• 1 teaspoon hot sauce (or to taste).
• 1 tablespoon Dijon mustard.
• 1/2 teaspoon salt.
• 2 cups washed watercress leaves (stems removed).
• 1 tablespoon extra virgin olive oil.
• 1 tablespoon fresh lemon juice.
• 1 tablespoon lemon zest.
• 1/2 teaspoon red pepper flakes (or to taste).
• 1/4 teaspoon garlic powder (or to taste).
• 1/4 teaspoon salt.

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