SALMON-POTATO CAKES WITH ROASTED TOMATO MAYONNAISE

Salmon-Potato Cakes with Roasted Tomato Mayonnaise image

Provided by Food Network

Time 1h

Number Of Ingredients 17

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2 pounds skinless salmon fillet
Salt and pepper
1 teaspoon cayenne pepper
1/2 cup dry white wine
1 onion, finely chopped
2 teaspoons minced garlic
1 1/2 cups chilled mashed potatoes
1/4 cup chopped fresh herbs (parsley, basil, and tarragon)
Bread crumbs
Vegetable oil
Butter
Roasted Tomato Mayonnaise
1 1/2 cups homemade or prepared mayonnaise
8 oven roasted plum tomatoes
3 tablespoons ketchup
1 tablespoon Dijon mustard
1 teaspoon paprika

Steps:

Season fillets with salt, pepper and cayenne.
In a baking dish, place seasoned fish with wine, onions and garlic and bake in a preheated 350 degree oven for about 7 minutes or until fish is cooked through.
When fish is completely cooled, flake. Mix the flaked salmon with potatoes and herbs. Roll 6-ounce cakes in bread crumbs. In a saute pan, heat 1 tablespoon oil and 1 tablespoon butter. When hot, saute cakes so that the bread crumbs toast. Cook on both sides and place on sheet tray.
After all salmon-potato cakes are toasted, place sheet tray in oven for 10 minutes to heat cakes through.
In a blender or food processor combine, mayonnaise, tomatoes, ketchup, Dijon mustard, paprika; season, to taste, with salt and pepper.