Smoked Salmon and Cod Cakes

Name: Smoked Salmon and Cod Cakes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 2 Tbsps chopped chives; 227 grams fresh cod filet; 4 servings 1, egg beaten; 3 egg yolks; 4 servings Kosher salt and cracked black pepper; 1 lemon, cut into wedges; 2 Tbsps mayonnaise; 237 milliliters panko bread crumbs; 170 grams medium russet potato (about; 227 grams hot smoked salmon, skinless if necessary; 2 sprigs thyme; 59 milliliters vegetable oil

One portion of this dish contains around 32g of protein, 32g of fat, and a total of 500 calories. This recipe serves 4. It is a good option if you're following a dairy free and pescatarian diet. Head to the store and pick up egg, chives, egg yolks, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Pierce potato with a fork all over, then place in a microwave and cook for 2 minutes. Flip potato over and cook for an additional 2 minutes. Continue this process until the potato is soft (with most russet potatoes this takes between 6 and 8 minutes.)

Ingredients you will need

Russet Potato

Potato

Equipment you will use

Microwave

Remove from oven and let sit until cool enough to handle, then gently peel away skin with a knife.

Equipment you will use

Knife

Oven

Place potato in a separate bowl and mash with a fork until soft and fluffy. Flake the smoked salmon into bite sized pieces and place in the bowl with the potato.

Ingredients you will need

Smoked Salmon

Potato

Equipment you will use

Bowl

Put cod, bay leaves, and thyme in a medium skillet and cover with water. Bring water to a gentle simmer then turn off the heat and let the fish stand for 10 minutes. After 10 minutes, gently remove cod and place in the bowl with the salmon and potato. Discard water and herbs.

Ingredients you will need

Bay Leaves

Potato

Salmon

Herbs

Thyme

Water

Fish

Cod

Equipment you will use

Frying Pan

Bowl

Using your hands gently toss potato and fish trying to break the fish up as little as possible, but achieving a fairly homogenous mixture.

Ingredients you will need

Potato

Fish

Add the chives and the mayonnaise, then season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Mayonnaise

Chives

Add the egg yolks. Fold just until mixture holds together, then form mixture into 8 evenly sized cakes. Put cakes on a plate and cover with plastic wrap. Refrigerate for at least 1 hour and up to overnight.

Ingredients you will need

Egg Yolk

Wrap

Equipment you will use

Plastic Wrap

Once the cakes have chilled, place beaten egg in one bowl, and breadcrumbs in another. Working one at a time, dip cake in egg, turning to coat, then in bread crumbs, turning to coat.

Ingredients you will need

Breadcrumbs

Dip

Egg

Equipment you will use

Bowl

Transfer to a large plate.

Heat 2 to 3 tablespoons vegetable oil In a large non-stick or cast iron skillet over medium high heat until shimmering.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add 4 cakes to the skillet and cook, swirling pan occasionally, until golden brown, about 3 minutes. Flip cake and continue cooking until second side is golden, about 3 minutes longer.

Equipment you will use

Frying Pan

Transfer to a paper towel-lined plate and season with salt. Keep warm while you cook remaining cakes, using additional oil as necessary.

Ingredients you will need

Salt

Cooking Oil

Equipment you will use

Paper Towels

Serve immediately with lemon wedges.

Ingredients you will need

Lemon Wedge

Equipment

Ingredients

Servings:

bay leaves 2Tbsps

chopped chives 227grams

fresh cod filet 4servings

1, egg beaten 3

egg yolks 4servings

Kosher salt and cracked black pepper 1

lemon, cut into wedges 2Tbsps

mayonnaise 237milliliters

panko bread crumbs 170grams

medium russet potato (about 227grams

hot smoked salmon, skinless if necessary 2sprigs

thyme 59milliliters

vegetable oil

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.