Recipe by Nana Lee
I'm not a fish eater but many of your seem to like salmon. So here is an Irish version of Salmon Cakes.
Top Review by Savta Deby
I made these for a wedding reception, and they disappeared in a blink! I was also making Irish Potatoes Skins, so I used the scooped out insides of the baked potatoes instead of boiling. Worked like a charm. In fact, everyone raved about them, and I didn't even get a taste myself! I am making more right now!
- 453.59 g yukon gold potato, peeled and cut into 2-inch pieces
- 453.59 g salmon fillet
- 59.14 ml milk
- 4.92 ml dried tarragon
- 4.92 ml fresh parsley, chopped
- salt & freshly ground black pepper
- 1 egg, beaten
- flour, for dredging
- 118.29 ml plain breadcrumbs, for dredging
- 1 egg, mixed with
- 14.79 ml water
- vegetable oil, for frying
- lemon slice, to garnish
- parsley, to garnish
- sour cream or creme fraiche (to garnish)
Directions See How It's Made
- Put the potatoes in a large saucepan, cover with salted, cold water and bring up to a boil.
- Cook until tender, 12-15 minutes.
- Meanwhile, put the salmon in a large, shallow skillet, season lightly with salt and pepper, and cover halfway with water or white wine.
- Bring to a boil and reduce to a simmer to poach.
- Cover with a lid.
- Turn one time when halfway through cooking, and cook until opaque in the center.
- Remove from the pan and set aside until cool enough to handle.
- Remove skin (if it is on) and any bones.
- Flake the fish into medium-size chunks.
- When the potatoes are cooked, drain and return to the pan.
- Mash with milk while still hot to a fluffy, even consistency.
- Add tarragon and parsley.
- Fold in the salmon.
- Season to taste.
- Once cooled, add the egg and mix again. Chill for at least 10 minutes before forming the patties.
- Shape the mixture into 8 to 10 evenly sized cakes.
- Lightly dredge in flour, pass through the egg wash and then dredge in the breadcrumbs.
- Heat the oil over medium high heat in a large, nonstick skillet.
- Add the patties, being careful not to crowd them, and cook in batches.
- Turn when cooked to a golden brown.
- Count on about 3 to 4 minutes per side. Drain on paper towels and serve immediately, garnish with lemon slices, parsley and a dollop of sour cream or creme fraiche.