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Salmon and potato cakes recipe

Posted on Jul 20th, 2022
by Matthew
Categories:
  • Recipes

Salmon and Potato Cakes recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • flavorful
  • potato cakes
  • salmon
  • versatile

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for salmon and potato cakes is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made with fresh salmon fillets and mashed potatoes, these cakes are packed with flavor and texture. They are easy to make and can be served as a main course or as an appetizer. The combination of tender salmon and creamy potatoes creates a perfect balance, while the crispy exterior adds a satisfying crunch. Whether you're hosting a brunch or looking for a quick weeknight meal, these salmon and potato cakes are sure to impress.

Keywords: salmon, potato cakes, recipe, versatile, flavorful

salmon and potato cakes recipe details


By thesmartcookiecook.com
A recipe of Salmon and potato cakes recipe. Read more below.
Salmon and potato cakes recipe, recipe Rating: 4.6
Number of votes:109


Ingredients

1 medium onion, peeled
1 medium carrot, cut lengthwise into halves or quarters
1 stick(s) celery, washed and cut into 3 or 4 lengths
1 large bay leaf
8  whole black peppercorns
8  whole juniper berries, optional
1 sprig(s) fresh dill weed
1 tsp salt
500 g fresh salmon fillets (supermarkets often have tails and trimmed pieces sold cheaply) – use more if you wish
water, to just cover salmon
2 large floury potatoes, peeled, boiled and mashed
2 tbsp flour, (approx) needed to bind mixture
1 medium egg, beaten
1 pinch(es) salt
fresh ground pepper to taste
oil for frying
8 stalk(s) chives, for garnish
4 sprig(s) parsley, for garnish
4 sprig(s) fresh dill weed, for garnish

Instructions

You will need to start by making a court bouillon. In a medium or large saucepan place the onion, carrot, celery, bay leaf, peppercorns, juniper berries (if used), a sprig of dill weed, 1 tsp salt. Add enough water to just the level of about 2/3 the height of the onion. Bring to the boil, lower heat and simmer with the lid on the pan for 10-15 minutes. Strain the liquid through a sieve into a clean bowl or another pan. Discard the vegetables, herbs etc.

Peel the potatoes, cut into pieces dependent on size and boil with a little salt and covered with water until just soft. Mash when cooked and set aside.

Bring the clear bouillon slowly back to a boil and add the salmon, ensuring that the salmon is completely covered. Simmer until the salmon is just cooked. Do not overcook as the cakes are to be fried.

Remove the salmon pieces from the bouillon and discard the liquid, unless you wish to use it for another purpose, in which event store in a cool place but not for more than 24 hours.

Allow the salmon to cool. Remove the flesh from the skin; it should come off quite easily. Discard the skin and the brown centre-line flesh which can taste a little unpleasant. Flake the salmon into a dry bowl, breaking up any of the larger flakes. Add the mashed potato, a pinch of salt and some ground pepper. Mix together with a fork. Add the egg and mix again. Add a tablespoon of flour and try to form some of the mixture into a ball. If it holds together, great. If not add more flour until it holds its shape.

Using a deep fryer, fill it with the required amount of oil. Set to 170C and bring up to temperature. If shallow frying, pour some oil into a frying pan and heat. Reduce temperature when it starts to smoke.

Form the mixture into 8 equal patties and fry until browned all over and evenly coloured. Turn 2 or 3 times during frying. Drain on kitchen towel.

Serve two per portion, still warm with a mixed salad for a light summer lunch or evening meal, garnished with a couple of strands of chives crossed over the top of the patties and with a sprig of parsley or dill weed at the side. For a more substantial meal, serve with boiled new potatoes, glazed with butter and a sprinkling of chopped parsley.

Preparation time:

ca. 1 hr

Grade of difficulty:
easy
Calories per portion:
n/a



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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Salmon and potato cakes recipe

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  • flavorful
  • potato cakes
  • salmon
  • versatile

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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