Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 6 people
Difficulty level: 2 out of 4
19 Ingredients
Number of servings
6
For the dill mayonnaise
- 2 egg, yolk only
- 1tablespoons Dijon mustard
- 1teaspoons sugar
- 1tablespoons fresh lemon juice
- 3/4 cup vegetable oil
- 2tablespoons dill, chopped
- 1teaspoons salt
- 1teaspoons freshly ground black pepper
- 500grams potatoes, such as russet
- 250grams smoked salmon, finely chopped
- 2 scallions, finely chopped
- 3tablespoons parsley, chopped
- 1 large egg, beaten
- 1 lemon, grated zest
- 67grams dried plain bread crumbs
- 1tablespoons dill, chopped
- 1tablespoons parsley, chopped
- 1/2 cup vegetable oil
- 1 lemon, cut into wedges (to serve)
Nutrition per serving
1950kJ / 467Cal
1950 Kilojoules or 467 Calories
22% of daily energy intake*
Protein
16.0grams
Fat
33.7grams
Carbs
24.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Make the mayonnaise. Pulse the egg yolks, mustard, lemon juice, and sugar in a food processor until well combined. With the machine running, pour in the oil in a thin stream. Stir in the dill and season with salt and pepper. Transfer to a bowl, cover, and refrigerate.
Step 2 of 5
Parboil the potatoes in boiling salted water for 5 minutes. Drain and cool. Peel and shred on a box grater.
Step 3 of 5
Combine the grated potato, salmon, scallions, parsley, egg, and lemon zest in a medium bowl. Season with salt and pepper. In a shallow dish, combine the bread crumbs with the dill and parsley.
Step 4 of 5
Shape the potato mixture into 6 cakes and coat in the bread crumbs. Heat the oil in a large nonstick frying pan over medium-high heat until shimmering. Add the cakes and fry, turning once, about 5 minutes, until golden on both sides. Transfer to paper towels to drain.
Step 5 of 5
Serve hot, garnished with the lemon wedges, and serve the mayonnaise on the side.
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