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Salmon Fish Cakes
with Horseradish Dill Cream

    • Salmon Fish Cakes

1 lb Salmon filet
12 oz russet potatoes, peeled ad 1/2 sliced
pinch fresh thyme
4 cloves garlic
1/4 cup cream
salt and pepper to taste
2 Tbls vegetable oil
    • Method
  1. In a saucepan of simmering water, poach the salmon, garlic and potatoes for 15 minutes.
  2. Strain well and place in mixing bowl.
  3. Add the lemon juice, thyme, cream and salt & pepper to taste. Chill.
  4. Press to compact into cakes. Cook in a sauté pan with vegetable oil until crusty brow on both sides using a spatula to turn over. Serve with horseradish dill cream

    • Horseradish Dill Cream

8 Tbls whipping cream
2 Tbls white horseradish
3 Tbls dill, chopped fine
1 tsp lemon juice
salt and pepper to taste

Whisk the cream, horseradish, dill and lemon juice until thick. Add salt and pepper to taste.

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