Smorrebrod with salmon cakes

Smorrebrod with salmon cakes


These easy fish and potato cakes are served on toast with creme fraiche to create a classic smorrebrod open sandwich.

The ingredient of Smorrebrod with salmon cakes

  1. 180g (2/3 cup) cru00e8me frau00eeche, plus extra, to serve
  2. 2 tablespoons finely chopped fresh mint
  3. 3 teaspoon Dijon mustard
  4. 2 teaspoons finely grated lemon rind
  5. 550g potatoes, peeled, chopped
  6. 420g salmon fillets, skin removed
  7. 20g butter
  8. 1 leek, halved lengthways, thinly sliced
  9. 2 eggs
  10. 40g (1/4 cup) plain flour, plus extra, to dust
  11. 180g (2 cups) dried breadcrumbs
  12. 1 egg yolk
  13. Extra virgin olive oil, to shallow-fry
  14. 4 thick slices sourdough rye bread, toasted or chargrilled
  15. Snow pea shoots, trimmed, to serve

The instruction how to make Smorrebrod with salmon cakes

  1. Combine the cru00e8me frau00eeche, mint, 1 tsp mustard and 1 tsp lemon rind in a bowl. Season. Cover with plastic wrap and place in the fridge until required.
  2. Cook potato in a saucepan of boiling water for 15 minutes or until tender. Drain. Mash until smooth. Season and set aside.
  3. Meanwhile, place the salmon in a large, deep frying pan. Cover with cold water. Place over medium-high heat and bring to a gentle simmer. Cover and remove from the heat. Set aside for 10 minutes to poach. Remove fish from pan. Allow to cool slightly. Flake the flesh.
  4. Melt the butter in a frying pan over medium heat. Add the leek and cook, stirring often, for 5 minutes or until softened. Set aside.
  5. Whisk eggs in a bowl. Place flour and breadcrumbs on separate plates. Set aside. Combine potato, salmon, egg yolk, half the leek and remaining 2 tsp mustard and 1 tsp rind in a bowl. Season. Use hands dusted with flour to shape into 12 patties. Carefully dip patties in flour to coat. Dip in egg and then breadcrumbs, pressing firmly to coat.
  6. Pour enough oil into a frying pan to come 1cm up the side. Heat over medium-high heat. Cook the cakes, in batches, for 2 minutes each side or until golden. Serve on toast with remaining leek, cru00e8me frau00eeche sauce and snow pea shoots.

Nutritions of Smorrebrod with salmon cakes

calories: 974.403 calories
calories: 53 grams fat
calories: 19 grams saturated fat
calories: 78 grams carbohydrates
calories: 43 grams protein
calories: NutritionInformation

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