Yesterday the twins had fish for the first time! It's actually kind of strange that it took us this long to feed them fish because we tend to eat a lot of it around the Four Pears household. I think these salmon cakes, though, were a great way to introduce such a healthy and yummy new food. They are very mild flavored, mixed with a lot of potatoes and fresh dill. Alex and I had our cakes with a spicy vinegar coleslaw to kind of turn up the flavor but the kids really dug into theirs a long with some fresh cantaloupe. A great meal for all! (Even the cats, who finally got some love.)
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
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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!
