Ingredients
Method
1.Drain salmon, remove skin and bones. Flake salmon into a large bowl.
2.Drain any liquid from potato. Add potato to bowl with onion, egg, breadcrumbs and 2 tablespoons of the dill, season, mix well. Using damp hands, shape the mixture into 12 patties. Coat patties in extra breadcrumbs, pressing lightly. Refrigerate 10 minutes.
3.Meanwhile, make fennel, cabbage and radish salad. Reserve fennel tips for serving. Using a mandoline or V-slicer, finely slice fennel, cabbage and radishes. Place vegetables in a medium bowl with combined oil, juice and mustard. Season to taste.
4.Heat oil in a large frying pan over medium heat, cook patties until browned on both sides and heated through.
5.Heat cream in a small saucepan over low heat until warm. Whisk in egg yolk and juice until sauce thickens, stir in remaining dill, season to taste.
6.Serve patties on salad, drizzled with sauce, top with reserved fennel tips.
Larger supermarkets stock ready-mashed potato; you will find it either in the freezer or refrigerated sections. If you don’t have a V-slicer or mandoline, use a large sharp knife to slice the vegetables.
Note
