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Home » Recipes » Potato Salmon Cakes
Courtesy of:
Chef at Home 
Episode:
Potato Fish Cakes 
Host:
Michael Smith  
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Potato Salmon Cakes

Yield:  4


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Ease of Preparation: Easy. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:

Potato Salmon Cakes

  • 2 x large russet baking potatoes, washed and cut into large chunks
  • 3 tbsp canola oil
  • 2 x salmon filets, 6 oz each
  • Salt and pepper
  • 4 x green onions, sliced thinly
  • 1 x bunch fresh dill, chopped
  • 1 x egg, lightly beaten
 
Directions:

Potato Salmon Cakes

  1. Steam potatoes in a stovetop steamer until tender when pierced with a fork.
  2. Meanwhile heat a sauté pan over medium-high heat and when it's hot, add oil.
  3. Using a potato masher, mash them together.
  4. Season salmon filets and sear on both sides until just cooked through.
  5. Place the potatoes into a large bowl and add salmon, salt and pepper.
  6. Add green onions, dill and egg and mix well.
  7. Form into 4 large patties. If the mixture seems a bit loose and won't form a well-packed cake, add some breadcrumbs until it binds well.
  8. Heat a large skillet and add oil.
  9. Add salmon cakes and fry them until they are golden brown on each size and heated through.
  10. Serve with Horseradish Sauce (recipe from this episode).