Ingredients
1 lb potato (peeled)
3 tablespoons butter
8 ounces salmon (poached & flaked)
1 tablespoon parsley (chopped)
1 tablespoon chives (chopped)
1 tablespoon lemon zest
1 teaspoon salt
12 teaspoon pepper
1 -2 tablespoon oil
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long oval pan with rack — poach whole salmon, trout
Passive smoke generator — cold smoke cheese, salmon, butter for hours
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long oval pan with rack — poach whole salmon, trout
Passive smoke generator — cold smoke cheese, salmon, butter for hours
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boil the potatoes until tender. mash well with 1 tablespoon of the butter and mix in the salmon, parsley, chives and lemon zest. season to taste with salt and pepper. turn out onto a floured surface, divide into 8 portions and shape into cakes. fry in 2 tablespoons butter mixed with oil until golden brown on each side. drain on kitchen paper. serve as a starter on a bed of lettuce with soured cream and chive dressing or as a main course garnished with parsley and lemon wedges.