Ideal as a main course or made bite-sized as a canape.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 lb (450 g) baking potatoes, such as Burbank or russet, peeled and cubed||2 tbsp fresh lemon juice|
|2 lb (900 g) skinless salmon fillets||pinch of cayenne|
|a few black peppercorns||salt and freshly ground black pepper|
|2 bay leaves||1 1/2 cups fresh bread crumbs|
|4 whole scallions, finely chopped||4 tbsp chopped chives or parsley|
|3 tbsp chopped dill||1/2 cup all-purpose flour|
|2 tbsp prepared horseradish||2 large eggs, beaten|
|grated zest of 1 lemon||1/2 cup vegetable oil|
Boil the potatoes in salted water over medium heat about 20 minutes or until very tender. Drain well, return to the pan, and mash.
Meanwhile, place the salmon in a frying pan and cover with cold water. Add the onion, peppercorns, and bay leaves. Bring to a boil, then simmer for 5 minutes. Remove from the heat, drain in a colander, and let cool completely, about 20 minutes.
Flake the salmon into a large bowl. Add the mashed potatoes, scallions, dill, horseradish, lemon zest and juice, and cayenne and mix well. Season with salt and pepper. Shape into 12 round cakes. If you have time, refrigerate 1 hour before cooking.
Process the bread crumbs and chives in a food processor until well combined. Put the flour, eggs, and bread crumbs in shallow dishes. Coat the salmon cakes in flour, then egg, then the herbed bread crumbs.
Heat the oil in a frying pan over medium heat. In batches, add the salmon cakes and cook for about 3 minutes on each side, or until crisp and golden brown. Transfer to paper towels to drain. Serve hot, with the lemon wedges.
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