Salmon fishcakes with tomato salad

Name: Salmon fishcakes with tomato salad
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 200 g floury potatoes; 7-10 Tbsp some + 6 tablespoons butter (e.g. from Kerrygold); 2 Onions; 600 g Salmon fillet (without skin); 7-10 Tbsp salt, pepper; 150 ml dry white wine; 750 g Tomatoes; 4 TABLESPOONS White wine vinegar; 4-5 Tbsp Oil; 1 Mini Romaine lettuce; 1⁄2 Federation Dill; 6 discs Toast bread (about 2 days old); 3 Eggs (Gr. M); 3-4 Tbsp Flour; 7-10 Tbsp Aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

200 g floury potatoes
7-10 Tbsp some + 6 tablespoons butter (e.g. from Kerrygold)
2 Onions
600 g Salmon fillet (without skin)
7-10 Tbsp salt, pepper
150 ml dry white wine
750 g Tomatoes
4 TABLESPOONS White wine vinegar
4-5 Tbsp Oil
1 Mini Romaine lettuce
1⁄2 Federation Dill
6 discs Toast bread (about 2 days old)
3 Eggs (Gr. M)
3-4 Tbsp Flour
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes thoroughly and cook covered in water for about 20 minutes. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease the bottom of a wide ovenproof dish.
2
Peel onions, dice 1 finely and sprinkle in. Rinse salmon fillet, dab dry, season with salt and pepper. Put into the form. Pour on wine. Close the tin well with aluminium foil and bake in a hot oven for about 10 minutes.
3
Remove the mould. Lift out the salmon and put it on a plate. Put fish stock with onions in a pot, bring to the boil and boil down to about 2 tbsp. in 5-10 minutes. Drain potatoes, quench, peel and let them cool down.
4
For the salad, wash the tomatoes and cut them into slices. Halve the remaining onion and cut into fine strips. For the vinaigrette, mix vinegar, salt and pepper. Fold in 4-5 tablespoons of oil. Mix tomatoes, onions and vinaigrette.
5
Clean, wash, drain and chop the romaine lettuce.
6
Mash potatoes finely as for mashed potatoes. Wash the dill, shake dry and cut finely. Pluck salmon with your hands into smaller pieces. Mix everything well with the fish stock. Season with salt and pepper.
7
Form about 12 fishcakes from the mixture.
8
Grind the toast finely in the universal chopper (or crumble it finely with your hands) and put it in a deep plate. Whisk the eggs in a second deep plate. Pour flour into another plate.
9
Turn cakes first in flour, then in egg and finally in breadcrumbs.
10
Heat 6 tablespoons of butter little by little in a frying pan. Fry the fishcakes in portions for approx. 5 minutes while turning them until crispy. Remove from the pan. Fold the romaine lettuce into the tomato salad, arrange and serve with the fishcakes.
11
Mayonnaise and chips taste good with it.