Irish Salmon Cakes

Recipe by Nana Lee
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement