Ingredients
¼cupcooking oil,plus 3 tbsp more
1½lbsbaking potatoes
1¼tspsalt
1onion
1lbsalmon fillets,skinless
1tspfresh ground black pepper
1½cupswater
¼cupheavy cream
4scallions
3tbspfresh dill,chopped
1tspdijon mustard
1tbspwine vinegar,red or white
½lbmixed salad greens,(about 16 cups)
1lemon,cut into wedges, optional
Preparation
Brush the bottom of a large deep frying pan with 1 tablespoon oil. Put the potatoes in the pan and sprinkle with ½ teaspoon of salt. Top with the onion and then the salmon.
Sprinkle another ½ teaspoon of the salt and ¼ teaspoon of the pepper over the salmon. Add the water to the pan, cover, and bring to a boil. Reduce the heat and simmer for about 15 minutes until the salmon and potatoes are done.
Remove the salmon and flake. Drain the potatoes well and put them in a medium bowl. Add the cream and mash, leaving the potatoes fairly chunky.
Add the salmon, another ½ teaspoon of the pepper, scallions, and 2 tablespoons of dill. Form the mixture into 8 cakes; they needn’t be perfectly symmetrical or smooth.
Wipe out the frying pan. Add 1 tablespoon of the oil and heat over moderately high heat. Add ½ the salmon cakes to the pan and brown well on both sides, about 5 minutes in all.
Drain on paper towels and repeat with another tablespoon of oil and the remaining salmon cakes.
In a medium glass or stainless-steel bowl, whisk together the mustard, vinegar, and the remaining dill and salt and pepper.
Add the remaining oil slowly, whisking. Add the greens, toss, and put on plates. Top each salad with 2 salmon cakes and a lemon wedge.
Serve and enjoy.
