A MESS OF SMOKED SALMON FISHCAKES

 FOR THE FISHCAKES

4 large baking potatoes, peeled and cubed

12 ounces (340 g) of any thinly sliced smoked salmon

2 green onions, thinly sliced

1 tablespoon (15 mL) of dried dill

1 tablespoon (15 mL) of prepared horseradish

1 teaspoon (5 mL) of salt

Lots of freshly ground pepper

2 eggs, beaten

FOR FRYING

¼ cup (60 mL) of all-purpose flour

1 tablespoon (15 mL) of vegetable oil

2 tablespoons (30 mL) of butter

Decription

Boil or steam the potatoes until they’re tender, about 20 minutes. Mash the spuds while they’re hot, then mix in the smoked salmon, breaking it up as you go. Stir in the green onions, dill, horseradish, salt and pepper. Let the works cool a bit before stirring in the eggs.

Shape the mixture into 8 fishcakes, each about an inch (2.5 cm) thick. Cover with plastic wrap and refrigerate for a few days, or if need be get right to frying.

Heat your favorite heavy skillet over medium-high heat. Dredge the fishcakes in the flour, shaking off the excess. Pour a puddle of oil into the pan and add a dollop of butter to the oil. (The butter will melt and flavor the works while the oil prevents the butter from burning. You’ll get the best of both worlds.) Add the fishcakes, trying not to crowd the pan. Fry and sizzle, turning once, until golden brown and crispy, about 3 minutes per side. Serve and share!