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Salmon Cakes (D/P, KLP, TNT)
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
1 large egg yolk
2 tbsp. unsalted butter, melted (I used margarine)
Kosher salt and freshly ground white pepper
1/3 cup fine dry bread crumbs or matzo meal
3 tbsp. canola oil

Remove potato skin and slice potato.

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" in diameter and 3/4" 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.

Poster's Notes:
The original recipe also has a tartar sauce to make; I just used Vidalia onion salad dressing.

The next time, though, I would probably add a little fresh dill to it. I would make this in advance and serve warmed or at room temperature.

Posted by Muffymom, Z'L

Nutritional Info Per Serving: N/A