Potato Salmon Cakes With Lemon Sauce Recipe 455

Steps:

• For the Salmon Cakes: Drain the salmon (reserve the liquid) and pick out the skin, and bones, if desired. Flake the salmon and set aside. In a medium mixing bowl, whisk the eggs; whisk in the onion, dill weed, celery salt, garlic salt, and salt and pepper. Add the potato flakes and crushed crackers, give it a little stir and let it set for a few minutes. Gently stir in the flaked salmon. If it seems a bit too dry, add 1 tablespoon of the reserved liquid from the salmon at a time until right consistency to form patties. Shape the mixture into 5 or 6 patties, about 1/2-inch thick. Heat the oil in a large skillet over medium/medium-high heat. Fry patties about 5 minutes on each side, until golden brown. For the Lemon Sauce: Melt butter in a 1-quart saucepan over medium heat. Whisk in the flour and cook about 30 seconds, whisking constantly. Gradually, whisk in the milk and cook until thickened, whisking constantly. (It should come to a low bubble when done.) Remove from heat and whisk in the lemon juice, salt, garlic salt, dill weed, and cayenne pepper. Serve over hot salmon cakes. (Cover the sauce and keep warm if it making prior to frying the salmon cakes).

Steps:

• Mix all the ingredients except the bread crumbs, stir well.
• Form into 6 cakes.
• Coat with crumbs.
• Fry until nicely browned on the outside and heated through, apprx 5 minutes each side Serve.

Steps:

• In a large bowl, combine the first 11 ingredients. Place 1/3 cup salmon mixture into each of 8 muffin cups coated with cooking spray. Bake at 425° for 10-15 minutes or until a thermometer reads 160°., Meanwhile, combine the sauce ingredients. Serve with salmon.

Steps:

• Heat oven to 220C/200C fan/gas 7. Prick the potatoes all over with a fork, then bake whole for 1 hr 20 mins or until crisp on the outside and fluffy inside. Set aside on a wire rack to cool. Reduce oven to 180C/160C fan/gas 4.
• Once the potatoes are cool enough to handle, cut in half and scoop out the flesh into a large bowl, discarding the skins. Mash the potato really well, then mix in two-thirds of the melted butter, all the flour and the bicarbonate of soda. Season well.
• Line a large (approx 35 x 25cm) baking tray with a piece of baking parchment and brush with half the remaining butter. Roll out the potato dough on a floured surface, then lay it on the lined baking tray - don't worry if it breaks, just push the pieces back together once on the tray. Brush the dough with the remaining melted butter and bake for 45 mins or until golden brown on the outside.
• Remove from the oven and allow to cool on the tray. Meanwhile, put the cream cheese in a large bowl and whisk until smooth and light. Stir in the double cream and lemon juice, and season well with black pepper. Spread the cream cheese mixture all over the surface of the cooled potato cake. Use a large, sharp knife to cut the potato cake into 30 squares, then top with the strips of salmon, the dill fronds, caperberries and lemon zest. Transfer to a serving platter and serve.