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Sunday, December 19

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.

1 comment:

  1. This was delish! :) I made a few alterations for taste and time, but it still worked out really well.

    ReplyDelete