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Friday, December 14

Salmon & spinach cakes

Potatoes, Yukon Gold
1 ½ pounds
Baby spinach
5 ounces
Mayonnaise
½ cup
Jalapeño, seeded, minced
1
Dill, chopped
3 tablespoons +
garnish sprigs
Salt

Salmon fillet, skinless,
cut into 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 the potatoes are tender, about 30 minutes; drain and let them cool.
  3. Peel the potatoes, and cut them into ¼-inch dice; transfer to a large bowl, and set aside.
  4. While the potatoes are cooking, in a large skillet, heat 2 tablespoons water over moderately high heat.
  5. Add the spinach in batches, and cook until wilted.
  6. Drain, squeeze dry, and coarsely chop the spinach; set aside.
  7. In a small bowl, combine the mayonnaise, jalapeño, and chopped dill; season with salt, and set aside.
  8. Place the salmon in a food processor, and pulse a few times to chop.
  9. Add the cream using the pulse setting until incorporated.
  10. Transfer the salmon to the bowl with potatoes, add the spinach and onion, and combine.
  11. Form mixture into 12 patties.
  12. In a large, nonstick skillet, heat 1/8 inch of oil at moderately high heat.
  13. Add half the cakes, and fry until lightly browned, about 2 minutes, turn, and cook 3 minutes more, until browned; repeat with the remaining cakes, adding oil as needed.
  14. Garnish cakes with dill sprigs, and serve with the sauce.

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