Ingredients
Units
Scale
- 2 lbs medium red-skinned potatoes, scrubbed
- sea salt
- 1 lb salmon fillet
- safflower or sunflower oil, for greasing and frying
- 1 bunch scallions (about 6), chopped
- 3 large eggs, slightly beaten
- 2 Tbsp fresh ginger, minced
- 1/2 medium onion, minced
- 1 Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- 1/2 cup plain dry bread crumbs
- 1 cup plain Greek yogurt
- 2 Tbsp fresh lemon juice
- 1/4 cup chopped dill
Instructions
- Preheat the oven to 350 F.
- In a large saucepan, cover the potatoes with cold water and add a pinch of sea salt. Cover, and bring to a boil. Simmer until the potatoes are tender — about 20 minutes.
- Drain the potatoes and let them cool until you can comfortably handle them. Peel the potatoes, then transfer them to a large bowl and mash well.
- While the potatoes are cooking, put the salmon (skin side down if it has skin) on a lightly oiled baking sheet. Season with salt and pepper, and bake until medium-rare on the inside (about 15 minutes).
- Gently flake the salmon into the mashed potatoes and add 1/2 tsp each salt and pepper, scallions, eggs, ginger, onion, soy sauce, and sesame oil. Mix well, then fold in the bread crumbs.
- In a heavy skillet, heat 1/8" oil until shimmering. Form the mixture into small patties and fry in batches over moderately high heat until crisp — about two minutes per side. Remove and set on a baking sheet until all remaining patties are cooked.
- In a small bowl, combine the yogurt, lemon juice, and dill. Serve with the patties.