Minipotatobasketssmokedsalmontoastedcapers5fix Recipes

SALMON-POTATO CAKES WITH ROASTED TOMATO MAYONNAISE

Steps:

• Season fillets with salt, pepper and cayenne.
• In a baking dish, place seasoned fish with wine, onions and garlic and bake in a preheated 350 degree oven for about 7 minutes or until fish is cooked through.
• When fish is completely cooled, flake. Mix the flaked salmon with potatoes and herbs. Roll 6-ounce cakes in bread crumbs. In a saute pan, heat 1 tablespoon oil and 1 tablespoon butter. When hot, saute cakes so that the bread crumbs toast. Cook on both sides and place on sheet tray.
• After all salmon-potato cakes are toasted, place sheet tray in oven for 10 minutes to heat cakes through.
• In a blender or food processor combine, mayonnaise, tomatoes, ketchup, Dijon mustard, paprika; season, to taste, with salt and pepper.

MINI POTATO BASKETS, SMOKED SALMON & TOASTED CAPERS #5FIX

Steps:

• Preheat oven to 400°F.
• In a large bowl, mix potatoes with 4 tablespoons of the olive oil.
• Spoon the mixture evenly into a 24-muffin mini-muffin tin. Press mixture into the bottom and up the sides of the molds.
• Bake the potato baskets until golden and crisp, about 15-20 minutes. Remove pan to cooling rack.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium high heat. Add the capers and sauté until lightly browned and toasted. Remove to a paper towel-lined plate.
• Spoon cream cheese evenly into barely warm baskets before removing baskets from muffin tin. Place baskets on serving platter and top with salmon and toasted capers.
• Makes 24. Serves 8-12.