Salmon-and-Potato Cakes adapted from this recipe at Food & Wine.
2 Tbsp Canola Oil
1 1/2 lbs. baking potatoes, peeled and diced
1 tsp. salt
1 onion, diced
1 lb. skinless salmon fillets
1 tsp. black pepper
1 1/2 c. water
1/4 c. heavy cream
2 Tbsp fresh dill, chopped
Heat 1 Tbsp. of oil on medium in a large and deep frying pan. Put in the potatoes and season with the salt. Add onions to pan. Lay salmon fillets over the vegetables and then pour in the water around the fillets. Bring to boil, then lower to simmer, covered, for about 15 minutes or until the salmon and potatoes are cooked. Remove the salmon to a small bowl and use a fork to flake the fish. Drain the potatoes in a colander and them put in a large bowl. Add the cream and mash lightly leaving the potatoes still rather chunky. Stir in dill and season with salt and pepper to taste. Add the salmon to the potatoes and mix to combine. Form 8 patties. Heat remaining Tbsp of oil in your frying pan and heat the cakes through again, about 3 minutes per side
This is another great finger food and I was happy to have four patties left over to freeze for another day. One large patty was a good size for the two of them to split...although they finished every bit of it!