This light and lovely seafood dish is a flash in the pan, but will fast become a family favourite.
Ingredients (serves 4)
- 4 (about 800g) sebago potatoes, peeled, coarsely chopped
- 2 (about 500g) salmon fillets, cut into 1cm pieces
- 1 tsp finely grated lemon rind
- 2 tbs coarsely chopped dill
- 6 green onions, trimmed, thinly sliced
- 1/2 cup (75g) plain flour
- 3 eggs, lightly whisked
- 1 1/2 cups (135g) packaged breadcrumbs
- Vegetable oil, to shallow-fry
- 1/2 cup (125g) mayonnaise
- 1 tbs lemon juice
- 2 tbs coarsely chopped capers
- 4 small gherkins, finely chopped
- Mixed salad leaves, to serve
- Place the potato in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to medium and bring to a simmer. Cook for 10 minutes or until tender. Drain well. Use a fork to coarsely mash. Set aside for 10 minutes to cool slightly.
- Add the salmon, lemon rind, half the dill, half the green onions and 1 egg and stir to combine. Season with salt and pepper. Divide mixture into 8 even portions and shape into 6cm discs.
- Place the flour, remaining eggs and breadcrumbs in separate bowls. Dip a salmon cake into the flour to lightly dust. Dip in the egg then roll in breadcrumbs to coat. Place on a plate. Repeat with remaining salmon cakes.
- Heat the oil in a large frying pan over medium heat. Add half the salmon cakes and cook for 2-3 minutes each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with remaining salmon cakes.
- Meanwhile, combine the mayonnaise, lemon juice, capers, gherkins, remaining dill and green onions in a small bowl.
- Divide salmon cakes among serving plates. Top with mayonnaise mixture. Serve immediately with mixed salad leaves.