Salmon Scallion Mashed Potato Cakes Sp5 Food

POTATO CAKES WITH SMOKED SALMON

Steps:

• In a batter jug, whisk the eggs, milk, finely sliced spring onions/scallions and olive oil together.
• Stir in the smash/potato flakes, flour and baking powder and then finally the lemon juice.
• Heat a flat griddle, and drop tablespoon sized dollops of the mixture onto the hot griddle.
• Cook for about 30 seconds a side or until golden brown and firm enough at the sides to flip.
• Once you have made the pancakes, and they've cooled a little, tear off tiny strips of smoked salmon and arrange the small slices on each pancake.
• Decorate each salmon topped pancake with a tiny feather of dill.

SALMON-AND-MASHED-POTATO CROQUETTES

Steps:

• In a saucepan, combine potatoes and enough cold water to fully submerge them. Bring to a boil. Season with 2 teaspoons kosher salt and boil until potatoes are easily pierced with the tip of a knife, 10 to 12 minutes. Drain; let potatoes cool 5 minutes, then press through a ricer or colander and stir until smooth (or mash until smooth). Transfer to a large bowl; let cool completely.
• Stir egg yolks, scallions, lemon zest and juice, flour, 2 teaspoons kosher salt, and 1/4 teaspoon pepper into mashed potatoes. Fold in salmon. Form mixture into golf-ball-size rounds, then flatten into 1/2-inch-thick disks. Transfer to a parchment-lined tray and refrigerate until cold, at least 2 hours or, loosely covered, up to 1 day.
• Whisk whole eggs in a shallow bowl and season with kosher salt and pepper. Place panko in another shallow bowl and season. Pour a scant 1/2 inch oil into a medium heavy-bottomed skillet, such as cast iron. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, dip croquettes in egg, allowing excess to drip back into bowl, then coat in panko, pressing to adhere.
• Fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes. Drain on a wire rack set over a rimmed baking sheet, then sprinkle with flaky salt; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.

SALMON-SCALLION MASHED POTATO CAKES #SP5

Steps:

• Preheat oven to 350. Line a large sheet pan with parchment paper. Beat eggs in shallow bowl. Add 1 cup panko breadcrumbs to another shallow bowl. Set aside.
• To assemble each cake, scoop ½ cup mashed potatoes, 2 tablespoons scallions, and 8-10 salmon chunks; assemble into 1-inch-thick patties by hand, each about 4-inches wide. Place each one on a platter until all 8 are assembled.
• Carefully dip each one in egg; fully-coat both sides, then dip both sides in panko breadcrumbs - adding additional panko to bowl as needed. Place on prepared sheet pan. Bake on middle oven rack for 35-40 minutes, flipping each cake halfway through. Serve hot.