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Mashed Potato-Salmon Cakes

Source of Recipe


Williams-Sonoma: "The Pacific Northwest"






List of Ingredients



• 2 medium russet potatoes, peeled and cut into 1-inch chunks
  
• 1-1/4 tsp salt, divided
  
• 1 egg
  
• 1/2 tsp freshly ground black pepper, divided
  
• 4 green onions, thinly sliced
  
• 1/4 lb. alder-smoked kippered salmon fillet, broken into small chunks
  
• 1/4 cup fine dry bread crumbs
  
• 2 Tbsp unsalted butter
  
• 2 Tbsp canola oil
  
• .
  
• 2 cups yellow or red cherry tomatoes, or a mixture of both
  
• 3/4 cup sour cream
  
• 2 Tbsp prepared horseradish
  






Instructions



1. Place the potatoes in a saucepan with water to cover by 1 inch and 1 teaspoon salt. Bring to a boil over high heat, reduce the heat to medium and simmer, uncovered, until very tender (about 10 minutes). Drain and mash, or pass through a ricer over a bowl; let cool. Stir in the egg, 1/4 teaspoon pepper, green onions and salmon. Shape the mixture into 8 cakes, each about 3 inches in diameter. Place on a plate, cover and refrigerate until cold, about 1 hour.
   
   
2. Preheat the oven to 250 degrees (F). Spread the bread crumbs on a plate. Coat the cakes evenly with the crumbs, tapping off the excess. Set aside.
   
   
3. In a large frying pan over medium-high heat, warm 1 tablespoon each of butter and oil. Add half of the cakes and fry, turning once, until golden brown (about 3 to 4 minutes per side). Transfer the cakes to a heatproof platter and place in the oven. Add the remaining 1 tablespoon each butter and oil to the pan and repeat with the remaining cakes. Transfer to the oven.
   
   
4. Add the tomatoes and the remaining 1/4 teaspoon each salt and pepper to the frying pan over high heat. In a small bowl, stir together the sour cream and horseradish. Serve the cakes with the tomatoes and sour cream sauce spooned to the side.
   
   Makes 4 servings.