Oh, how I love the north! I’m a real salmon and potatoes girl, so cooking a dish from northern Europe, where the fish and potatoes rule, was a fantastic treat! Here in Kongeriket Norge, or the Kingdom of Norway, was where the cheese slicer was invented in 1925. It is home to the longest tunnel in the world, Laerdal (15 miles!), and is the largest exporter of salmon! In Norway, if you own a television set, you have to pay an annual licensing fee of $480.00… Wow.
On to the thing we know you’re all here for- Salmon potato cakes!
- 4 cups chopped russet potatoes
- 16 oz sour cream
- 2 tbsp chives
- salt and pepper
- 1/2 cup seasoned bread crumbs or panko
- 3 tbsp dill
- 1 salmon fillet (whole side)
- mixed salad greens
- honey dijon salad dressing
- oil for frying
- The night before, or in the morning, boil potatoes until mash-able. Mash with the sour cream and the chives, adding milk to desired fluffiness, put in refrigerator until completely cool.
- When it’s time to make dinner, bake the salmon at 350 degrees until just flaky, but not dry, about 18 minutes.
- flake salmon into potato mixture until completely combined, and add the dill and breadcrumbs, salt, and pepper.
- Form into patties or cakes, and fry in oil 4 minutes per side, until golden. I use a deep fryer, so 5 minutes in the deep fryer.
- Serve over fresh salad greens with honey dijon dressing!
This one’s a keeper. It was not just suggested, but ORDERED by 7 of my 8 “critics”… all of them but the vegetarian, to become a regular on our menu list! My son, who hates all things potato, ate two cakes. This was such a simple dish, and you can use the boxed sour cream and chive potatoes to make it even more simple!
I am thoroughly satisfied by our Norwegian dish, and I hope you can enjoy it too! Next time, we’ll tickle our taste-buds with a super spicy treat from Niger!