Irish Salmon Cakes Recipes

IRISH SALMON CAKES

Steps:

• Put the potatoes in a large saucepan, cover with salted, cold water and bring up to a boil.
• Cook until tender, 12-15 minutes.
• Meanwhile, put the salmon in a large, shallow skillet, season lightly with salt and pepper, and cover halfway with water or white wine.
• Bring to a boil and reduce to a simmer to poach.
• Cover with a lid.
• Turn one time when halfway through cooking, and cook until opaque in the center.
• Remove from the pan and set aside until cool enough to handle.
• Remove skin (if it is on) and any bones.
• Flake the fish into medium-size chunks.
• When the potatoes are cooked, drain and return to the pan.
• Mash with milk while still hot to a fluffy, even consistency.
• Add tarragon and parsley.
• Fold in the salmon.
• Season to taste.
• Once cooled, add the egg and mix again. Chill for at least 10 minutes before forming the patties.
• Shape the mixture into 8 to 10 evenly sized cakes.
• Lightly dredge in flour, pass through the egg wash and then dredge in the breadcrumbs.
• Heat the oil over medium high heat in a large, nonstick skillet.
• Add the patties, being careful not to crowd them, and cook in batches.
• Turn when cooked to a golden brown.
• Count on about 3 to 4 minutes per side. Drain on paper towels and serve immediately, garnish with lemon slices, parsley and a dollop of sour cream or creme fraiche.

IRISH POTATO SALMON CAKES WITH HORSERADISH SAUCE

Steps:

• In small pan, cook bacon until lightly browned but not crisp, approx 3 minute
• Coarsely grate potatoes into large bowl.
• Add the bacon, cheese, oats, salmon, horseradish, and salt & pepper.
• Add egg and stir to bind together.
• Form into 8 small potato cakes and dust with flour.
• The recipe does not call for them to be pan fried, however my sister did.
• About 5-10 min each side, then served with sauce.

CHEF JOHN'S FRESH SALMON CAKES

Steps:

• Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
• Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
• Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
• Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.