- cook, cool and mash the potatoes - In a large mixing bowl, combine flaked salmon, chopped shallot, green onion, lemon juice, dill, capers, horseradish, mustard, and egg. Mix - add this mixture to the bowl with mashed potatoes - chill for 30 min
– form uniform in size cakes – heat oil in a non-stick pan - cook the cakes 3-4 min per side until golden brown - set on a cooling rack or paper towel to drain excess oil - enjoy
- with tartar sauce - with green salad - with grains, braised cabbage - as a fish sandwich