Salmon and potato cakes recipe
Salmon and Potato Cakes recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
|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|
|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|
|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|
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.
ca. 1 hr
Grade of difficulty:
Calories per portion:
Reference: Salmon and potato cakes recipe
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