Wednesday, July 04, 2007
Salmon, Caper, and Dill Fish Cakes
These were a great hit at the Tapas party, and I am posting this by request. I omitted the salmon to make these into the vegetarian potato cakes that everyone gravitated to. (Ethan it's still on page 94 of your Tapas book.)
11 oz Salmon fillet
1 Tbsp oil
1 small onion peeled and very finely chopped
3/4 c mashed potato ( I used Yukon Gold potatoes)
2 Tbsp capers, rinsed and roughly chopped
1 1/2 Tbsp chopped fresh dill
7/8 c all purpose flour for coating
1 egg, beaten
2 c plain bread crumbs (garlic and herb would be great too I imagine)
1/4 stick butter
salt and pepper to taste
Lemon wedges for garnish
Preheat oven to 350
Put the salmon onto a parchment lined baking sheet and cook in the oven for 8 to 10 mins, or until it is cooked and flakes when broken with a fork.
Heat the olive oil in a small saucepan and cook the onion for 3 to 4 min or until softened but not browned.
Combine the mashed potato, onion, and flaked salmon in a large bowl and using a fork mix well. Stir in the capers and dill. Taste and season with salt and pepper. Refrigerate for at least 1 hour.
Put the flour, egg, and breadcrumbs in separate bowls and line them up in that order. Roll the mixture into Tbsp sized balls and flatten with the palm of your hand. Coat each fish cake in the flour, then dip into the egg, and finally coat with the breadcrumbs.
Heat the butter in a large skillet and cook each cake for 2 to 3 min on each side, or until golden brown. Repeat with the remaining cakes and serve with the wedges.
11 oz Salmon fillet
1 Tbsp oil
1 small onion peeled and very finely chopped
3/4 c mashed potato ( I used Yukon Gold potatoes)
2 Tbsp capers, rinsed and roughly chopped
1 1/2 Tbsp chopped fresh dill
7/8 c all purpose flour for coating
1 egg, beaten
2 c plain bread crumbs (garlic and herb would be great too I imagine)
1/4 stick butter
salt and pepper to taste
Lemon wedges for garnish
Preheat oven to 350
Put the salmon onto a parchment lined baking sheet and cook in the oven for 8 to 10 mins, or until it is cooked and flakes when broken with a fork.
Heat the olive oil in a small saucepan and cook the onion for 3 to 4 min or until softened but not browned.
Combine the mashed potato, onion, and flaked salmon in a large bowl and using a fork mix well. Stir in the capers and dill. Taste and season with salt and pepper. Refrigerate for at least 1 hour.
Put the flour, egg, and breadcrumbs in separate bowls and line them up in that order. Roll the mixture into Tbsp sized balls and flatten with the palm of your hand. Coat each fish cake in the flour, then dip into the egg, and finally coat with the breadcrumbs.
Heat the butter in a large skillet and cook each cake for 2 to 3 min on each side, or until golden brown. Repeat with the remaining cakes and serve with the wedges.
