Irish salmon pies

Name: Irish salmon pies
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 200 g floury potatoes; 1 small onion; 7-10 Tbsp Grease; 600 g Salmon fillet (without skin); 7-10 Tbsp salt, pepper; 150 ml dry white wine; 1⁄2 Federation Dill; 3 Eggs (Gr. M); 3-4 Tbsp Flour; 150 g Breadcrumbs; 6 TABLESPOONS Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

200 g floury potatoes
1 small onion
7-10 Tbsp Grease
600 g Salmon fillet (without skin)
7-10 Tbsp salt, pepper
150 ml dry white wine
1⁄2 Federation Dill
3 Eggs (Gr. M)
3-4 Tbsp Flour
150 g Breadcrumbs
6 TABLESPOONS Oil
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes thoroughly and cook covered for about 20 minutes. Peel onion, dice finely and sprinkle into a greased casserole dish. Wash salmon, dab dry and season with salt and pepper.
2
Place in the mould, pour on the wine. Close the mould with aluminium foil. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 10 minutes.
3
Lift the salmon out of the stock, pluck it and let it cool down. Put the brew together with the onions into a pot and boil down to about 2 tbsp. Drain the potatoes, quench, peel and let them cool down.
4
Wash the dill, shake dry and cut finely. Mash potatoes finely with a fork. Mix both with salmon and fish stock. Season to taste with salt and pepper. Form about 12 cakes from the mixture.
5
Whisk the eggs in a deep dish. Turn the cakes one after the other in flour, egg and breadcrumbs. Heat the oil in a frying pan in portions and fry the cakes on each side for about 3 minutes until crispy.
6
Drain well on kitchen paper. Serve with mayonnaise and tomato salad.