Irish Salmon Cakes

Description

I'm not a fish eater but many of your seem to like salmon. So here is an irish version of salmon cakes.

Ingredients

• Yukon Gold Potato
• Salmon Fillet
• Milk
• Dried Tarragon
• Fresh Parsley
• Salt & Freshly Ground Black Pepper
• Egg
• Flour
• Plain Breadcrumbs
• Water
• Vegetable Oil
• Lemon Slice
• Parsley
• Sour Cream

Instructions

1. Put the potatoes in a large saucepan, cover with salted, cold water and bring up to a boil
2. Cook until tender, 12-15 minutes
3. Meanwhile, put the salmon in a large, shallow skillet, season lightly with salt and pepper, and cover halfway with water or white wine
4. Bring to a boil and reduce to a simmer to poach
5. Cover with a lid
6. Turn one time when halfway through cooking, and cook until opaque in the center
7. Remove from the pan and set aside until cool enough to handle
8. Remove skin and any bones
9. Flake the fish into medium-size chunks
10. When the potatoes are cooked, drain and return to the pan
11. Mash with milk while still hot to a fluffy, even consistency
12. Add tarragon and parsley
13. Fold in the salmon
14. Season to taste
15. Once cooled, add the egg and mix again
16. Chill for at least 10 minutes before forming the patties
17. Shape the mixture into 8 to 10 evenly sized cakes
18. Lightly dredge in flour, pass through the egg wash and then dredge in the breadcrumbs
19. Heat the oil over medium high heat in a large, nonstick skillet
20. Add the patties, being careful not to crowd them, and cook in batches
21. Turn when cooked to a golden brown
22. Count on about 3 to 4 minutes per side
23. Drain on paper towels and serve immediately, garnish with lemon slices, parsley and a dollop of sour cream or creme fraiche