Salmon & spinach cakes

Potatoes, Yukon gold	1 ½ pounds
Spinach, baby	5 ounces
Mayonnaise	½ cup
Jalapeños, seeded, minced	1
Dill, chopped	3 tablespoons
Salt
Salmon fillets, skinned, boned, ½-inch pieces	1 ½ pounds
Cream, heavy	¼ cup + 2 tablespoons
Onion, minced	¼ cup
Vegetable oil for frying

1. In a medium saucepan, cover the potatoes with water; 
2. Simmer over moderately high heat until tender, about 30 minutes.
3. Drain and let cool.
4. Peel potatoes, and cut them into ¼-inch dice.
5. Transfer to a large bowl.
6. In a large skillet, heat 2 tablespoons of water over moderately high heat.
7. Add the spinach in batches; cook until wilted.
8. Drain, squeeze dry, and coarsely chop.
9. In a small bowl, mix the mayonnaise, jalapeños, and dill; season with salt.
10. In a food processor, pulse the salmon a few time, until chopped; pulse in cream.
11. Add salmon to potatoes, stir in spinach and onions; season with salt.
12. Form into 12 patties.
13. In a large, nonstick skillet, heat 1/8 inch of oil until it shimmers.
14. Add half of the cakes, and fry over high heat until lightly browned on the bottom, about 1 minute.
15. Reduce heat to moderately high and cook until well browned, about 2 minutes.
16. Turn and cook for 3 minutes, until browned.
17. Repeat with remaining cakes; add more oil to the skillet as needed.

Garnish with dill springs, and serve with mayonnaise sauce.

Time: 1 hour total (40 minutes active) • 12 servings
Recipe from Food & Wine magazine, January 2001.