Recipe: Dilly Salmon Cakes

Dilly Salmon Cakes
Source: Garlic, Garlic, Garlic
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 large 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 skin baked and chilled potatoes and slice them.

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.