Irish Salmon Cakes

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 1 lb yukon gold potato, peeled and cut into 2-inch pieces
• 1 lb salmon fillet
• 1/4 cup milk
• 1 teaspoon dried tarragon
• 1 teaspoon fresh parsley, chopped
• salt & freshly ground black pepper
• 1 egg, beaten
• flour, for dredging
• 1/2 cup plain breadcrumbs, for dredging
• 1 egg, mixed with
• 1 tablespoon water
• vegetable oil, for frying
• lemon slice, to garnish
• parsley, to garnish
• sour cream or creme fraiche (to garnish)

Recipe

• 1 put the potatoes in a large saucepan, cover with salted, cold water and bring up to a boil.
• 2 cook until tender, 12-15 minutes.
• 3 meanwhile, put the salmon in a large, shallow skillet, season lightly with salt and pepper, and cover halfway with water or wine.
• 4 bring to a boil and reduce to a simmer to poach.
• 5 cover with a lid.
• 6 turn one time when halfway through cooking, and cook until opaque in the center.
• 7 remove from the pan and set aside until cool enough to handle.
• 8 remove skin (if it is on) and any bones.
• 9 flake the fish into medium-size chunks.
• 10 when the potatoes are cooked, drain and return to the pan.
• 11 mash with milk while still hot to a fluffy, even consistency.
• 12 add tarragon and parsley.
• 13 fold in the salmon.
• 14 season to taste.
• 15 once cooled, add the egg and mix again. chill for at least 10 minutes before forming the patties.
• 16 shape the mixture into 8 to 10 evenly sized cakes.
• 17 lightly dredge in flour, pass through the egg wash and then dredge in the breadcrumbs.
• 18 heat the oil over medium high heat in a large, nonstick skillet.
• 19 add the patties, being careful not to crowd them, and cook in batches.
• 20 turn when cooked to a golden brown.
• 21 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.