Salmon and Leek Cakes

From New Zealand's Cuisine Magazine. Time does not include 1 hour refrigeration time.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 250  g potatoes, peeled
• 1  tablespoon  whole grain mustard
• 1  tablespoon mayonnaise
• 1  tablespoon tomato sauce
• 500  g salmon, pin bones removed
• 1  leek, finely sliced (green and white parts)
• 25  g butter
• 1⁄2 teaspoon  sea  salt & freshly ground black pepper
• 1⁄2 cup flour
• 1  egg, beaten

• crumbing mixture

• 1  cup  coarse  breadcrumbs or 1  cup panko breadcrumbs
• 6  tablespoons  freshly grated parmesan cheese
• 2  tablespoons sesame seeds
• 1  lemon, zest of
•  light vegetable oil (for frying)
•  mesclun, leaves to serve
•  sour cream flavoured with either fresh chives or  horseradish, to serve

Directions

1. Preheat the oven to 200°C Boil the potatoes in salted water until tender, drain and mash with the mustard, mayonnaise and tomato sauce.
2. Place the salmon in an oven dish lined with baking paper and bake for 6 minutes (it should not be fully cooked). Remove from the oven, cool a little then remove the skin and cut or flake the flesh into 2cm cubes.
3. Sauté the leek in the butter with a lid on until cooked but not brown. Gently combine in a large bowl with the mashed potatoes and salmon. Season with salt and pepper.
4. Make neat cakes by packing the mixture into an 8cm x 3cm biscuit cutter sitting on a sponge roll tin lined with baking paper. Put the tray in the freezer for up to 1 hour so the cakes are easier to handle.
5. Turn the oven to 200°C fan bake. Dip the cakes in flour, then egg, then coat in the crumb mixture. Brown the cakes quickly in batches in about 0.5cm light flavourless oil. Transfer the cakes to the oven and finish them off for up to 6 minutes, depending on how cold they were. The salmon should still be slightly underdone.
6. Make a small pile of mesclun on each plate, top with a salmon cake and serve the sour cream on the side.