Ingredients:
1 lb yukon gold potatoes, peeled and cut into 2-inch pieces
1 lb salmon fillets
1/4 cup milk
1 teaspoon dried tarragon
1 teaspoon fresh parsley, chopped
salt & freshly ground black pepper
1 eggs, beaten
flour, for dredging
1/2 cup plain breadcrumbs, for dredging
1 eggs, mixed with
1 tablespoon water
vegetable oil, for frying
lemon slices, to garnish
parsley, to garnish
sour cream or creme fraiche ( to garnish)
Directions:
Put the potatoes in a large saucepan, cover with salted, cold water and bring up to a boil.
Cook until tender, 12-15 minutes.
Meanwhile, put the salmon in a large, shallow skillet, season lightly with salt and pepper, and cover halfway with water or white wine.
Bring to a boil and reduce to a simmer to poach.
Cover with a lid.
Turn one time when halfway through cooking, and cook until opaque in the center.
Remove from the pan and set aside until cool enough to handle.
Remove skin (if it is on) and any bones.
Flake the fish into medium-size chunks.
When the potatoes are cooked, drain and return to the pan.
Mash with milk while still hot to a fluffy, even consistency.
Add tarragon and parsley.
Fold in the salmon.
Season to taste.
Once cooled, add the egg and mix again. Chill for at least 10 minutes before forming the patties.
Shape the mixture into 8 to 10 evenly sized cakes.
Lightly dredge in flour, pass through the egg wash and then dredge in the breadcrumbs.
Heat the oil over medium high heat in a large, nonstick skillet.
Add the patties, being careful not to crowd them, and cook in batches.
Turn when cooked to a golden brown.
Count on about 3 to 4 minutes per side. Drain on paper towels and serve immediately, garnish with lemon slices, parsley and a dollop of sour cream or creme fraiche.
Servings: Serve
Time preparation: 25 min.
Time total: 45 min.