Potato Fish Cakes

I am happy when I'm able to repurpose a left-over dish. I had a couple of salmon fillets from dinner the other day and used them to make half of this recipe from Michael Smith's new cookbook.

Photo and recipe from "The Best of Chef at Home by Chef Michael Smith

Historically, fish cakes have been one of the most common ways to eat fish in the Maritime provinces. Usually made with preserved salt cod, today they're much tastier with fresh salmon you can find in any grocery store.

Serves 4

a splash or two of vegetable oil
2 fillets of salmon, or any other fish, about 12 oz (375g) in total
a sprinkle of two of sea salt and freshly ground pepper
4 large baking potatoes, peeled
2 eggs, whisked together
1 tablespoon (15 mL) of Dijon mustard
2 green onions, thinly sliced
a sprinkle or two of sea salt and freshly ground pepper
2 tablespoons (30 mL) of all-purpose flour
1 to2 tablespoons (15-30 mL) of butter

1. Preheat a sauté pan or skillet over medium-high heat.

2. Add a splash of oil to the pan, enough to cover bottom with a thin film. Season the salmon with salt, pepper and carefully place in the pan to sear fillets on both sides until golden brown, crispy and cooked through.

3. Boil or steam potatoes. Toss hot potatoes into a mixing bowl and use a potato masher to mash until smooth. Add the salmon, eggs, mustard and green onions; season with more salt, pepper, if necessary and beat with a wooden spoon until everything is very well combined. Form into evenly shaped cakes and dredge in flour.

4. Clean out the skillet and preheat over medium-high heat. Add another splash of oil and 1 to 2 tablespoons (15 to 25 mL) of butter. When butter melts and sizzles, add fish cakes and pan-fry until golden and crispy on both sides.

Variation: Try adding some of your favourite fresh herbs -- tarragon, dill, parsley, oregano and thyme leaves all work well. For a flavour twist, you may substitute horseradish for the mustard. Fish cakes are traditionally served with mustard pickles but tartar sauce, cocktail sauce and even salsa are good as well.

Per Serving: Calories 542; Saturated Fat 9.2 g; Sodium 428; Carbohydrates 37.2 g