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Smorrebrod with salmon cakes
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Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 70 minutes
Savory fish and potato cakes on crispy toast with creamy creme fraiche for a tasty, traditional open-faced sandwich.
Ingredients:
180g (2/3 cup) crème fraîche, plus extra, to serve
40.00 ml finely choppedfresh mint
17.70 gm Dijon mustard
2 tsp finely gratedlemon rind
550g potatoes, peeled, chopped
420g salmon fillets, skin removed
20g butter
1leek, halved lengthways, thinly sliced
2eggs
40g (1/4 cup) plain flour, plus extra, to dust
180g (2 cups) dried breadcrumbs
Extra virgin olive oil, to shallow-fry
4thick slicessourdough rye bread, toasted or chargrilled
Snow pea shoots, trimmed, to serve
Instructions:
In a bowl, mix together crème fraîche, fresh mint, 1 tsp mustard, and 1 tsp lemon zest. Season to taste. Cover with plastic wrap and chill in the fridge until needed.
Boil potato in a saucepan of hot water until tender, about 15 minutes. Drain and mash until smooth. Season to taste and set aside.
Place the salmon in a large, deep frying pan and cover it with cold water. Bring it to a gentle simmer over medium-high heat, then cover and remove from the heat. Let it poach for 10 minutes. Remove the fish from the pan, let it cool slightly, then flake the flesh.
Melt the butter in a frying pan over medium heat. Sauté the leek for 5 minutes, stirring occasionally, until softened. Set aside.
In a bowl, whisk eggs. Prepare separate plates for flour and breadcrumbs. Set aside. In a separate bowl, mix potato, salmon, egg yolk, half of the leek, 2 tsp mustard, and 1 tsp rind. Season the mixture. Shape into 12 patties using floured hands. Coat each patty with flour, then dip in egg, and finally in breadcrumbs, ensuring they are well coated.
Add oil to the frying pan until it reaches 1cm up the side. Heat over medium-high heat. Cook the cakes in batches for 2 minutes on each side until golden brown. Serve on toast with the remaining leek, crème fraîche sauce, and snow pea shoots.