Ingredients
- 2 pounds skinless salmon fillet
- Salt and pepper
- 1 teaspoon cayenne pepper
- 1/2 cup dry white wine
- 1 onion, finely chopped
- 2 teaspoons minced garlic
- 1 1/2 cups chilled mashed potatoes
- 1/4 cup chopped fresh herbs (parsley, basil, and tarragon)
- Bread crumbs
- Vegetable oil
- Butter
- Roasted Tomato Mayonnaise
- 1 1/2 cups homemade or prepared mayonnaise
- 8 oven roasted plum tomatoes
- 3 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- Salt and pepper
Directions
Season fillets with salt, pepper and cayenne.
In a baking dish, place seasoned fish with wine, onions and garlic and bake in a preheated 350 degree oven for about 7 minutes or until fish is cooked through.
When fish is completely cooled, flake. Mix the flaked salmon with potatoes and herbs. Roll 6-ounce cakes in bread crumbs. In a saute pan, heat 1 tablespoon oil and 1 tablespoon butter. When hot, saute cakes so that the bread crumbs toast. Cook on both sides and place on sheet tray.
After all salmon-potato cakes are toasted, place sheet tray in oven for 10 minutes to heat cakes through.
In a blender or food processor combine, mayonnaise, tomatoes, ketchup, Dijon mustard, paprika; season, to taste, with salt and pepper.
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By phunkypuhnk_465377
Woodbridge, VA
on August 04, 2005
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The Salmon Potato cakes are nice though a little difficult to manage. However, the Tomato Mayonnaise is delicious. I made tuna salad with the left overs and it is great as a condiment. Try it!
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