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LOCATION: Recipes >> Fish >> Salmon Cakes 09

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Dilly Salmon Cakes
Serves: 2 as main course; 4 as appetizer

1 large russet potato, baked and chilled
4 oz (1/2 packed cup) poached salmon
1/2 cup coarsely chopped sweet onion
1 Tbsp chopped fresh dill, plus some for garnish
2 plump garlic cloves, smashed and minced
1 lg. egg yolk
2 Tbsp unsalted butter, melted
kosher salt and freshly ground white pepper
1/3 cup fine dry bread crumbs
3 Tbsp canola oil

Remove potato skin and slice potato. In the bowl of a food processor
fitted with the metal blade, combine potato, salmon, onion and
dill. Pulse until mixture is very coarse. Turn into large mixing
bowl and blend thoroughly with garlic, egg yolk, butter and generous
amounts of salt and pepper. Divide mixture into four portions and
pat into four cakes about 2 1/2 inches in diameter and 3/4 inch
high. Pour bread crumbs onto a plate, then coat fish cakes evenly
on all sides.

Heat oil in a large cast iron or stamped steel skillet over high
heat. Place fish cakes in skillet, cover and reduce heat to medium.
Fry for 3 minutes or until golden on the bottom. Turn, cover,
and fry until other side is golden brown., 3 -4 minutes. Serve
on heated plates garnished with fresh dill.


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