FRESH SALMON PATTIES

SERVES 4 PREP + COOK

50 MINS + COOLING + REFRIGERATION

◆ 600g unpeeled floury potatoes, washed, chopped coarsely

◆ 6 stalks dill, plus extra to serve

◆ 400g skinless salmon fillets, pin-boned

◆ 1/ cup finely

3

chopped gherkins

◆ 2 tbsp finely chopped capers

◆ 2 tbsp Dijon mustard

◆ 1 egg, beaten lightly

◆ 2/ cup plain flour

3

◆ ½ cup olive oil

◆ lemon wedges, to serve LEMON MAYO

◆ ½ cup whole-egg mayonnaise

◆ 1 tbsp lemon juice

◆ 2 tbsp finely chopped dill

1 Place potato in saucepan with enough cold water to cover. Bring to boil. Remove dill leaves from stalks and reserve dill leaves. Place stalks in greased steamer or metal colander. Place salmon on top. Place steamer over boiling potato and cover with lid. Cook 10 mins or until salmon is cooked through and potato is tender. Remove steamer. Drain potato. Return to pan and mash. Set aside to cool.

2 Flake salmon. Chop reserved dill leaves coarsely. Add flaked salmon, chopped dill, gherkins, capers, mustard, egg and 2 tbsp of the flour to mashed potato. Stir to combine. Season. Shape mixture into 12 patties. Coat patties in remaining flour. Refrigerate for 1 hour or until cold.

3 LEMON MAYO Place ingredients in a bowl. Stir to combine.

4 Heat 2 tbsp of the oil in a large heavy-based frying pan over medium heat. Cook patties in batches, adding more oil between batches, 3 mins each side or until golden.

5 Serve patties with lemon mayo and lemon wedges. Scatter with extra dill.