Easy recipe Salmon And Dill Fishcakes Recipe

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six medium (about eight hundredg) desiree, potatoes (Recipes by ingridients potatoes) peeled, coarsely chopped two (about five hundredg) skinless salmon (Recipes by ingridients salmon) fillets about four green onions, ends trimmed, thinly sliced one tablespoon coarsely chopped dill one teaspoon finely grated lemon rind one tablespoon baby salted capers (Recipes by ingridients capers) about four cornichons (see note), finely chopped three eggs, lightly whisked one cup (about one hundred and fiftyg) plain flour (Recipes by ingridients flour) two cups (one hundred and fourtyg) fresh breadcrumbs (made from day-old bread) one/two cup (one hundred and twenty-fiveg) whole-egg mayonnaise one/two cup (one hundred and twenty-fiveg) light sour cream one tablespoon lemon juice two tablespoons finely chopped chives Vegetable or canola oil, to shallow-fry one bunch watercress, sprigs picked Lemon wedges, to serveStep one Place the potatoes (Recipes by ingridients potatoes) in a large saucepan of boiling salted. water (Recipes by ingridients water) Salmon And Dill Fishcakes Recipe. Place the salmon (Recipes by ingridients salmon) in a steamer basket over the saucepan. Salmon And Dill Fishcakes Recipe. Steam for ten minutes or until just cooked. Salmon And Dill Fishcakes Recipe. Remove from heat. Salmon And Dill Fishcakes Recipe. Cook potatoes (Recipes by ingridients potatoes) for fifteen minutes or until tender. Drain well, transfer to a bowl and mash until almost smooth. Flake the salmon (Recipes by ingridients salmon) and add to the potato along with the onions, dill, lemon rind,, capers (Recipes by ingridients capers) cornichons and one. egg (Recipes by ingridients egg) Salmon And Dill Fishcakes Recipe. Stir well to combine. Season with salt and pepper. Salmon And Dill Fishcakes Recipe. Set aside for ten minutes to cool slightly. Step two Place the, flour (Recipes by ingridients flour) remaining egg (Recipes by ingridients egg) and breadcrumbs on separate plates. Divide salmon (Recipes by ingridients salmon) mixture into about eight even portions. Roll each portion into a tencm-diameter patty. Dip a patty in the fl our to coat, shaking off any excess. Then dip in the egg (Recipes by ingridients egg) and then the breadcrumbs to coat. Repeat with remaining patties. Place on a plate. Step three Combine mayonnaise, sour cream, lemon juice and chives in a small bowl. Step about four Place enough oil in a large frying pan to reach a depth of onecm and place over medium heat. Cook the patties in two separate batches for two-three minutes each side or until golden and heated through. Salmon And Dill Fishcakes Recipe. Step five Serve with the watercress, lemon wedges and lemon chive mayonnaise..