This potato cake combines dill, red onion, salmon, and mustard for a flavor-filled lunch or starter. Typically, potato cakes are fried, but I have done away with the oil and popped it in the oven for a healthier version. Serve it over a bed of super greens.
1 pound/453 grams red potatoes
1 egg, whisked
1 tablespoon grainy Dijon mustard
½ small red onion, finely chopped
1 handful fresh dill, finely chopped
1 handful fresh flat leaf parsley, finely chopped
7 ounces/200 grams smoked salmon, chopped
Scrub potatoes and cut into 2-inch pieces. In a pot fitted with a steamer basket, steam the potatoes for about 20 minutes or until soft. Remove from the heat and allow them to cool while preparing the other ingredients.
Preheat oven to 400°F. In a medium bowl, mix together the egg, mustard, onion, dill, parsley and salmon.
In a separate bowl, use a potato masher to break up the potatoes, but leave small pieces in the mash. Fold the potatoes into the salmon mixture.
Divide into six portions and make patties from each. On a baking tray lined with parchment paper, cook the salmon cakes for 35 minutes. Serve over a green salad with tartar sauce on the side.
Makes 6 cakes.
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