Salmon and Potato Cakes with Mustard Sauce
(1)
30 minutes
These salmon cakes are served with a delicious mustard, dill and vinegar sauce. A lovely light lunch, full of flavour.
Zoë Harpham
28 people made this
Ingredients
Serves: 4
- 1 large baking potato, about 250g, peeled and thinly sliced
- pinch of salt
- 1 1/2 tablespoons chopped fresh dill
- 1 1/2 tablespoons cider vinegar
- 1 teaspoon light brown sugar
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons mayonnaise
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 415g tin pink salmon, drained
- 1 1/2 tablespoons dry white breadcrumbs
- 1 1/2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon vegetable oil
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Cook the potato in a small saucepan of lightly salted boiling water for 6–7 minutes, or until tender. Drain well, transfer to a large bowl and mash with a potato masher. Set aside to cool to room temperature.
- Meanwhile, to make the sauce, mix together the dill, vinegar, sugar, 1 tablespoon of the mustard and 1 1/2 tablespoons of water in a small bowl. Set aside.
- Add the mayonnaise, lemon zest, lemon juice and the remaining mustard to the mashed potato. Add the salmon and mix together. Shape into four even-sized cakes.
- Combine the breadcrumbs and parsley on a plate. Dredge the fishcakes in the crumb mixture, patting it on.
- Heat the oil in a large non-stick frying pan over a moderate heat. Fry the salmon cakes for 4 minutes on each side, or until browned and cooked through. Serve the fishcakes with the sauce.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
0
I left out the brown sugar, bread crumbs and parsley. I cooked the salmon patties on a sprayed pan, and served with the dill-mustard sauce. Other than an over whelming vinegar sensation, this tastes great and looks interesting! - 13 Apr 2010