Best Salmon And Potato Cakes Recipes

SALMON AND SWEET POTATO CAKES WITH AGRODOLCE RELISH AND ARUGULA

Steps:

• Put the potatoes in a small pot, cover with water, and bring to a boil over high heat. Salt the water and cook until tender, 10 to 12 minutes. Drain, then return the potatoes to the pot and mash.
• Meanwhile, put the salmon fillets in a skillet with the wine, bay leaf, and enough water to come up to the top of the fillets, but do not cover. Bring to a boil over medium heat, then reduce heat to a simmer and poach until opaque about 8 to 10 minutes. Remove the skin and transfer the salmon to a bowl. Flake the fish with a fork and season with salt and pepper, to taste. Add the mashed sweet potatoes to the bowl along with the seafood seasoning, half of the cracker crumbs, the egg, thyme, hot sauce, scallions, and dill. Mix to combine. The fish cake mixture needs to be just firm enough to mold into cakes. If its too wet, add a few more crumbs.
• Heat 2 skillets, side by side, 1 with 2 tablespoons extra-virgin olive oil (2 turns of the pan) over medium heat, the other with 1 tablespoon extra-virgin olive oil (a turn of the pan) over medium-high heat. Form the salmon mixture into 4 (4-inch) patties, coat in the remaining crumbs, and then add them to the first pan. Cook the fish cakes until light golden, about 2 to 3 minutes on each side. Add the red onions, celery, and garlic to the second pan and cook 3 to 4 minutes. Add the tomatoes, season with salt and pepper, to taste, and cook 2 minutes more. Stir the vinegar into the sauce, then sprinkle the sugar over top and toss to coat the tomatoes. And arugula.
• Arrange the fish cakes on individual serving plates alongside the arugula. Top with the agrodolce relish and serve.

CRISP POTATO CAKES SMOKED SALMON AND CHIVES

Steps:

• Once potatoes have cooled, remove skin. With a box grater, grate potatoes into a mixing bowl. Add olive oil, sour cream and one bunch of chives minced. Finish with one egg, mix very well. Season with salt and pepper. Form by hand 4 large potato cakes. In a medium saute pan, heat olive oil approximately 2 ounces at a time to a slight smoke. Fry 2 potato cakes at a time. Lower heat and allow to crisp approximately 3 minutes per side. Once both sides are crisp and all 4 cakes are made, drain on a paper towel and reserve in a warm place. Crack twelve eggs and wisk with a fork. Add 2 ounces milk. Season with salt and pepper. In the same teflon pan add 2 ounces of butter and over medium heat slowly stir in cracked eggs and begin to scramble.
• Once eggs are finished fold in a julienne of smoked salmon and a handful of minced chives. For presentation place one warm potato cake in the middle of each plate. Then carefully spoon scrambled egg mixture on top and garnish with chives

DILL AND HORSERADISH POTATO CAKES WITH SMOKED SALMON #5FIX

Steps:

• 1. In a medium bowl, add the potatoes, stir in the eggs, dill and horseradish. Mix well to combine.
• 2. In a nonstick pan, over medium heat, place one ounce spoonfuls of the potato cake mixture into the pan. Cook until golden brown and turn. Cook on the other side until golden brown on both sides. Remove the cooked potato cakes to a serving platter.
• 3. Top the potato cakes with a ruffled piece of smoked salmon and garnish with reserved dill sprigs.

VIJ'S SALMON AND POTATO CAKES

Steps:

• What you do Lightly pound coriander seeds in a mortar or on a plate with a heavy spoon. (You just want to break the seeds in half.) Set aside. Beat the egg in a small bowl. If you are using fresh salmon, bring a large pot of water to a boil. Immerse salmon and cook for five minutes. Remove from the heat, drain and allow the salmon to cool. Peel off the skin. Thoroughly combine all ingredients except the oil in a large mixing bowl. With your hands, form round cakes about two inches in diameter and one inch thick. Set them on a baking tray. Heat one tablespoon of the oil in a shallow nonstick frying pan on high heat. Once the oil is hot, reduce the heat to medium so the cakes don't stick to the bottom of the pan or burn. Place two cakes in the pan and cook for two to three minutes. Turn the cakes over and cook for another two to three minutes. The cakes should be brown and crispy on both sides. Repeat, using one tablespoon of the oil for each two cakes, until all the cakes are cooked.

GRILLED SALMON WITH ROSEHIP SAUCE AND SMOKED OYSTER POTATO CAKES

Steps:

• Reduce stock by about 1/3 to intensify flavor (watch saltiness if using canned stock) add remaining ingredients and cook down until the consistency of light syrup.;
• Combine all in ingredients for the oyster cakes in large mixing bowl by hand. With lightly floured hands, shape potato cakes. Brown on grill or saute with small amount of oil in skillet.
• TO ASSEMBLE THE DISH: Brush salmon lightly with olive or canola oil and grill to desired doneness. Serve with Rosehip Sauce spooned over salmon with Oyster Potato Cakes along side.

SALMON AND POTATO CAKES

Steps:

• Preheat oven at 350°
• In a large pot place the peeled and diced potatoes, add the garlic cloves minced and cover with water.
• Add salt and bring to boil. Keep to a gentle boiling roll until the potatoes are tender, about 10-15 minutes.
• When the potatoes are done, drain and place them in a large bowl. Mash them.
• Meanwhile in a cookie sheet lined with aluminum foil, place the skinless salmon fillets and bake for 10 minutes. Salmon should be medium rare.
• Flake the salmon and add it to the potatoes bowl.
• Add the scallions, lemon juice, eggs, parmesan, panko, sage and marjoram and bread crumbs.
• Mix well. Season with salt and pepper to taste. Form the mixture into patties.
• In a large skillet add the cooking oil, ¼ inch.
• Working in batches add a few patties at the time and over medium high heat, fry until nicely browned and crisp on each side.
• Remove and place on a cookie sheet. Repeat until all the cakes are done.
• Place all the fried cakes in the oven and bake for 10 minutes. Serve with a lemon mayonnaise sauce.