Potatoes, Yukon Gold
|
1 ½ pounds
|
Baby spinach
|
5 ounces
|
Mayonnaise
|
½ cup
|
Jalapeño, seeded, minced
|
1
|
Dill, chopped
|
3 tablespoons +
garnish sprigs |
Salt
|
|
Salmon fillet, skinless,
cut into ½-inch pieces |
1 ½ pounds
|
Cream, heavy
|
¼ cup +
2 tablespoons |
Onion, minced
|
¼ cup
|
Vegetable oil for frying
|
- In a medium saucepan, cover the potatoes with water.
- Simmer over moderately high heat until the potatoes are tender, about 30 minutes; drain and let them cool.
- Peel the potatoes, and cut them into ¼-inch dice; transfer to a large bowl, and set aside.
- While the potatoes are cooking, in a large skillet, heat 2 tablespoons water over moderately high heat.
- Add the spinach in batches, and cook until wilted.
- Drain, squeeze dry, and coarsely chop the spinach; set aside.
- In a small bowl, combine the mayonnaise, jalapeño, and chopped dill; season with salt, and set aside.
- Place the salmon in a food processor, and pulse a few times to chop.
- Add the cream using the pulse setting until incorporated.
- Transfer the salmon to the bowl with potatoes, add the spinach and onion, and combine.
- Form mixture into 12 patties.
- In a large, nonstick skillet, heat 1/8 inch of oil at moderately high heat.
- Add half the cakes, and fry until lightly browned, about 2 minutes, turn, and cook 3 minutes more, until browned; repeat with the remaining cakes, adding oil as needed.
- Garnish cakes with dill sprigs, and serve with the sauce.
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