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Salmon-Potato Cakes With Roasted Tomato Mayonnaise

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsA, B3, B9, C, D, E, P
    MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 lbs 908g / 32oz Skinless salmon fillet

    2. 1 teaspoon 5ml Cayenne pepper

    3. 1/2 cup 118ml Dry white wine

    4. 1 Onion - finely chopped

    5. 2 teaspoons 10ml Minced garlic

    6. 1 1/2 cups 355ml Chilled mashed potatoes

    7. 1/4 cup 36g / 1 1/3oz Chopped fresh herbs

    8. (parsley, basil, and tarragon)

    9. Bread crumbs - as needed

    10. Vegetable oil - as needed

    11. Butter - as needed

    12. Roasted Tomato Mayonnaise

    13. 1 1/2 cups 355ml Homemade or prepared mayonnaise

    14. 8 Oven roasted plum tomatoes

    15. 3 tablespoons 45ml Ketchup

    16. 1 tablespoon 15ml Dijon mustard

    17. 1 teaspoon 5ml Paprika

    18. Salt - to taste

    19. Freshly-ground black pepper - to taste

    Instructions Jump to Ingredients ↑

    1. Season fillets with salt, pepper and cayenne.

    2. 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.

    3. 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.

    4. After all salmon-potato cakes are toasted, place sheet tray in oven for 10 minutes to heat cakes through.

    5. In a blender or food processor combine, mayonnaise, tomatoes, ketchup, Dijon mustard, paprika; season, to taste, with salt and pepper.

    6. This recipe yields ?? servings.

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