Potato Salmon Cakes With Lemon Sauce Recipe 455

Steps:

• For the Salmon Cakes: Drain the salmon (reserve the liquid) and pick out the skin, and bones, if desired. Flake the salmon and set aside. In a medium mixing bowl, whisk the eggs; whisk in the onion, dill weed, celery salt, garlic salt, and salt and pepper. Add the potato flakes and crushed crackers, give it a little stir and let it set for a few minutes. Gently stir in the flaked salmon. If it seems a bit too dry, add 1 tablespoon of the reserved liquid from the salmon at a time until right consistency to form patties. Shape the mixture into 5 or 6 patties, about 1/2-inch thick. Heat the oil in a large skillet over medium/medium-high heat. Fry patties about 5 minutes on each side, until golden brown. For the Lemon Sauce: Melt butter in a 1-quart saucepan over medium heat. Whisk in the flour and cook about 30 seconds, whisking constantly. Gradually, whisk in the milk and cook until thickened, whisking constantly. (It should come to a low bubble when done.) Remove from heat and whisk in the lemon juice, salt, garlic salt, dill weed, and cayenne pepper. Serve over hot salmon cakes. (Cover the sauce and keep warm if it making prior to frying the salmon cakes).

Steps:

• Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes.
• Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.
• Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.
• Arrange the salmon cakes on a platter and serve alongside the sauce.

Steps:

• Make the potato cakes. Bring a large pan of salted water to the boil. Tip in the potatoes and cook for 10-15 mins until soft. Drain well, then return to the hot pan for 1-2 mins to allow any excess moisture to evaporate. Pass the potatoes through a ricer or sieve to get a really fine mash.
• Weigh out 250g of the mash and place in a bowl (you shouldn't have much left over). Tip in the flour, baking powder and 1 tsp salt. Mix together until the mixture forms a soft dough. Shape into a ball, then tip out onto a lightly floured surface. Roll out into a circle about 20cm across and 1cm thick. Cut into 8 triangular wedges and generously dust all over with flour. The potato cakes can be made up to this point 1 day ahead and chilled or frozen for up to 1 month.
• Set a large, non-stick frying pan over a medium heat (no need to add oil). When hot, dry-fry the cakes for about 3-5 mins on each side until golden and cooked through. You may have to do this in batches. Stir a little water into the soft cheese until it is spoonable. Place the potato cakes on plates, top with dollops of soft cheese and a smoked salmon slice, then scatter over the red onion, capers and lemon zest to finish.

Steps:

• In a bowl, combine bell pepper, onions, mayonnaise, lemon juice, seasoned salt and cayenne pepper.
• Stir in Chicken of the Sea Salmon, egg and 1/4 cup of the breadcrumbs; mix until well blended.
• Divide and form mixture into 8 balls.
• Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick.
• In buttered skillet, over medium heat, fry cakes until golden brown.
• Serve immediately with Lemon-Herb Sauce.
• LEMON-HERB SAUCE. In a bowl, combine: 3/4 cup mayonnaise, 1 Tbsp lemon juice, 1 Tbsp prepared horseradish, 1 tsp dried thyme, salt and pepper, to taste. Blend well. Chill until ready to serve. Makes about 1 cup.

Steps:

• Mix all the ingredients except the bread crumbs, stir well.
• Form into 6 cakes.
• Coat with crumbs.
• Fry until nicely browned on the outside and heated through, apprx 5 minutes each side Serve.

Steps:

• Stir egg, melted butter, ginger, salt, turmeric, and coriander together in a small bowl.
• Flake salmon into a wide bowl. Mix in sweet potato. Stir in egg mixture. Add flour, 1 tablespoon at a time, stirring after each addition. Add 1 extra tablespoon flour if mixture is still too wet. Form into 6 patties.
• Heat oil in a large skillet over medium heat. Fry patties in the hot skillet until crispy and golden brown, about 3 minutes per side.