Servings4
Ingredients
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Instructions
- Boil the potatoes in salted water until tender, about 15–20 minutes. Drain well and let them steam dry.
- Mix chopped salmon with mashed potato, egg, breadcrumbs, dill, Dijon, salt and white pepper. Shape into four patties.
- Mash the cooked potatoes with butter and warm milk until smooth. Season and keep warm.
- Heat butter or oil in a frying pan. Cook the patties for 4–5 minutes per side over medium heat, until golden and cooked through.
- Serve with creamy mash and cucumber-dill salad. Turn the patties carefully; they are tender rather than breaded and crunchy.
Kitchen note: Keep the pieces an even size and give them room in the pan or on the serving plate.
Why you'll like this recipe
- Dill, lemon and white pepper gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: buttery mash and cucumber-dill salad.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Prepare and measure the sides before you start cooking; salmon itself cooks quickly.
- Check the thickest piece first and stop cooking as soon as it is just done.
- Taste the sauce or dressing at the end and balance richness with lemon or vinegar.
What to serve with it
This is a main-course patty with mash and cucumber-dill salad, rather than a small party bite.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.