Smoked Salmon Potato Cakes

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Hot Appetizer

Total Time: Under 1 Hour

Skill Level: Moderate

Cost: Moderate

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This popular restaurant appetizer is easy to make at home.

Yield: Makes 6 servings

INGREDIENTS

For the dill mayonnaise:

2 egg yolks
1 tbsp Dijon mustard
1 tsp sugar
1 tbsp fresh lemon juice
¾ cup plus 2 tbsp vegetable oil
2 tbsp chopped dill
Salt and freshly ground black pepper

For the salmon cakes:

1 lb 2oz (500g) baking potatoes, such as russet
9 oz (250g) smoked salmon, finely chopped
2 scallions, finely chopped
3 tbsp chopped parsley
1 large egg, beaten
Grated zest of 1 lemon
2/3 cup dried plain bread crumbs
1 tbsp chopped dill
1 tbsp chopped parsley
½ cup vegetable oil
1 lemon, cut into wedges, to serve

Directions

1. Make the mayonnaise. Pulse the egg yolks, mustard, lemon juice, and sugar in a food processor until well combined. With the machine running, pour in the oil in a thin stream. Stir in the dill and season with salt and pepper. Transfer to a bowl, cover, and refrigerate.

2. Parboil the potatoes in boiling salted water for 5 minutes. Drain and cool. Peel and shred on a box grater.

3. Combine the grated potato, salmon, scallions, parsley, egg, and lemon zest in a medium bowl. Season with salt and pepper. In a shallow dish, combine the bread crumbs with the dill and parsley.

4. Shape the potato mixture into 6 cakes and coat in the bread crumbs. Heat the oil in a large nonstick frying pan over medium-high heat until shimmering. Add the cakes and fry, turning once, about 5 minutes, until golden on both sides. Transfer to paper towels to drain.

5. Serve hot, garnished with the lemon wedges, and serve the mayonnaise on the side.