Salmon and dill fishcakes

Detailed step-by-step description of how to cook the dish "Salmon and dill fishcakes". Try it by all means

Recipe «Salmon and dill fishcakes» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 6 medium desiree potatoes, peeled, coarsely chopped, 2 skinless salmon fillets, 4 green onions, ends trimmed, thinly sliced, 1 tbsp coarsely chopped dill, 1 tsp finely grated lemon rind , 1 tbsp baby salted capers, 4 cornichons , finely chopped, 3 eggs, lightly whisked , 1 cup plain flour, 2 cups fresh breadcrumbs, 1/2 cup whole-egg mayonnaise, 1/2 cup light sour cream, 1 tbsp lemon juice, 2 tbsp finely chopped chives, Vegetable or canola oil, to shallow-fry, 1 bunch watercress, sprigs picked.

Ingredients:

• 6 medium desiree potatoes, peeled, coarsely chopped 
• 2 skinless salmon fillets 
• 4 green onions, ends trimmed, thinly sliced 
• 1 tbsp coarsely chopped dill 
• 1 tsp finely grated lemon rind 
• 1 tbsp baby salted capers 
• 4 cornichons , finely chopped 
• 3 eggs, lightly whisked 
• 1 cup plain flour 
• 2 cups fresh breadcrumbs 
• 1/2 cup whole-egg mayonnaise 
• 1/2 cup light sour cream 
• 1 tbsp lemon juice 
• 2 tbsp finely chopped chives 
• Vegetable or canola oil, to shallow-fry 
• 1 bunch watercress, sprigs picked 
• Lemon wedges, to serve 

Instructions

1. Place the potatoes in a large saucepan of boiling salted water. Place the salmon in a steamer basket over the saucepan. Steam for 10 minutes or until just cooked. Remove from heat. Cook potatoes for 15 minutes or until tender. Drain well, transfer to a bowl and mash until almost smooth. Flake the salmon and add to the potato along with the onions, dill, lemon rind, capers, cornichons and 1 egg. Stir well to combine. Season with salt and pepper. Set aside for 10 minutes to cool slightly.
2. Place the flour, remaining egg and breadcrumbs on separate plates. Divide salmon mixture into 8 even portions. Roll each portion into a 10cm-diameter patty. Dip a patty in the fl our to coat, shaking off any excess. Then dip in the egg and then the breadcrumbs to coat. Repeat with remaining patties. Place on a plate.
3. Combine mayonnaise, sour cream, lemon juice and chives in a small bowl.
4. Place enough oil in a large frying pan to reach a depth of 1cm and place over medium heat. Cook the patties in two separate batches for 2-3 minutes each side or until golden and heated through.
5. Serve with the watercress, lemon wedges and lemon chive mayonnaise.