Salmon Cakes with Cucumber Relish
Yield: 10 servings
Salmon Cakes
14 ounces [400 g] russet potatoes, peeled, halved
6 ½ ounces [185 g] salmon, poached, cooled, flaked
5 ounces [140 g] bread crumbs
5 fluid ounces [150 ml] skim milk
1 ¾ ounces [50 g] whole-grain mustard
1 ½ ounces [40 g] mayonnaise
¾ ounce [20 g] smoked salmon, minced
½ ounce [15 g] capers, chopped
1 ½ tablespoons chopped chives
1 ½ tablespoons chopped dill
1 teaspoon crushed black pepper
Cucumber Relish
5 ½ ounces [155 g] seedless cucumber with skin, diced
5 ½ ounces [155 g] tomato concassé
2 ¾ ounces [80 g] red onion, diced
¼ ounce [8 g] jalapeño, minced
4 teaspoons balsamic vinegar
1 tablespoon chopped cilantro
2 teaspoons olive oil
Simmer the potatoes in water until tender. Drain and place the potatoes on a sheet pan in a warm oven to steam dry, about 5 minutes.
Purée the hot potatoes using a ricer or food mill. Allow the potatoes to cool to room temperature and combine with the remaining salmon cake ingredients. Form into 20 cakes weighing approximately 1 1/3 ounces [40 g] each.
To prepare the cucumber relish, toss the relish ingredients together.*
For each serving: Cook 2 cakes in a preheated nonstick skillet until golden brown on each side, about 8 minutes. Serve the salmon cakes on a bed of approximately 1 ½ ounces [40 g] of cucumber relish.
*Drain excess liquid from the relish and reserve the liquid to toss with mixed greens.
SERVING SUGGESTION: Accompany with Potato-Yogurt Bread (page 524) and a mixed green salad tossed with the reserved liquid from the relish.
