SALMON CAKES WITH LEMON, DILL, AND HOMEMADE DIJON MAYONNAISE

SALMON CAKES WITH LEMON, DILL, AND HOMEMADE DIJON MAYONNAISE image

Categories Fish

Yield 12

Number Of Ingredients 18

Ingredients

Dijon Mayonnaise (makes 2/3 cup)
1large egg yolk
2tablespoonsDijon mustard
1tablespoon(or more) fresh lemon juice
1/2cupvegetable or olive oil
1teaspoonfinely chopped fresh dill
Kosher salt
Salmon Cakes
3/4poundsalmon fillet, preferably sockeye (previously frozen is fine)
Vegetable or olive oil (for brushing and cooking)
1 1/2poundsrusset potatoes, peeled, cut into 2-inch chunks
1teaspoonkosher salt plus more for seasoning
1large egg
1large egg yolk
2tablespoonsfinely chopped fresh dill
2scallions, thinly sliced
2teaspoonslemon zest
Freshly ground black pepper or crushed red pepper flakes (optional)

Steps:

Combine egg yolk, Dijon mustard, and lemon juice in a blender. Blend on high, leaving the lid partially open, until smooth. With motor running, slowly pour in oil in a thin stream; blend until combined. Season to taste with salt and more lemon juice, if desired. Set aside 1/3 cup for salmon cakes. Stir dill into remaining mayonnaise. Place in small bowl; cover and chill. Salmon Cakes Preheat oven to 400°. Brush salmon with oil. Place salmon in an 8x8" baking dish and bake until flesh is just opaque, about 12 minutes; let cool. DO AHEAD: Salmon can be cooked 1 day ahead. Wrap in plastic and keep chilled. Place potatoes in a medium saucepan; add water to cover by 2 inches and season with salt. Bring to a boil over high heat; reduce heat and simmer until potatoes can be easily pierced to the center with the tip of a knife, 5-10 minutes. Drain potatoes and pass through ricer into a large bowl; set aside. Remove any bones and skin from cooked salmon and discard; place flesh in a medium bowl. Using a fork, gently pull apart fish into large flakes. Line a baking sheet with parchment paper; set aside. Lightly beat egg and egg yolk in a small bowl to blend. Stir egg mixture, dill, scallions, lemon zest, and 1 tsp. salt into reserved potato purée until just combined. Fold in reserved 1/3 cup Dijon mayonnaise and flaked fish. Season to taste with salt and black pepper or red pepper flakes, if desired. Using a 1/3-cup measuring cup, scoop mounds of batter onto prepared baking sheet. Cover loosely with plastic wrap and chill for at least 1 hour and up to 4 hours. Heat a large skillet or a griddle over medium-low heat; coat surface with 1 Tbsp. oil. Shape salmon cakes into 1/2-inch-thick rounds. Working in batches, wiping skillet clean after each batch, and coating skillet with 1 Tbsp. oil each time, cook salmon cakes, gently flipping with a flat spatula halfway through, until lightly browned, about 5 minutes per side. Serve with remaining Dijon mayonnaise alongside.