- 2 cups
Instant Mashed Idaho Potatoes, prepared
according to package directions and cooled
- 1 egg
tablespoon olive oil
Additional oil for frying
- 1/2 cup
finely chopped shallots or onions
- 1 stalk
celery, finely chopped (1/2 cup pieces)
carrot, peeled and shredded (1/2 cup
1/2-ounce can boneless, skinless salmon,
drained, OR 4 ounces smoked salmon,
chopped, OR 4 ounces cooked salmon, flaked
- Salt and
- 1 cup
medium mixing bowl, stir egg into mashed
potatoes; set aside.
- In a
medium skillet over medium heat, sauté
shallots in 1 teaspoon olive oil 2
minutes, or until shallots begin to brown.
Add celery and cook another minute. Remove
from heat and add vegetables to potato
mixture. Add carrots and salmon to
potatoes. Season to taste; chill.
thoroughly chilled, form small patties
using 2 tablespoons of potato breadcrumbs
- Heat 2
tablespoons olive oil in large, heavy
skillet over medium-high heat. When oil is
hot (not smoking), cook patties in several
batches, 3 - 4 minutes, or until well
browned on each side.
with plain yogurt or sour cream and
chopped green onions (or scallions) or,
for a more elegant presentation, top with
cream fraiche and salmon roe.
Fish -- Dairy