Salmon patties with dill yoghurt, potatoes and cucumber salad
Fresh salmon roughly blitzed with egg, breadcrumbs, lemon zest and chives and fried into juicy patties. Served with boiled potatoes, cold dill yoghurt and a fresh cucumber salad with radishes and peas. Many add a splash of cream to the mixture, and the patties are also good with rice and sweet chilli yoghurt.
- 30 minTime
- 25 minHands-on
- 4Portions
- ≈ 47 krper portion
- 550kcal per portion
Ingredients for 4 portions
- 450 gSalmon fillet, skinless
- 1Egg
- 3 ½ tbspBreadcrumbs
- 1Lemon, zest and juice
- 2 tbspChives, finely chopped
- 1 tspMustard, Dijon
- 1 tbspRapeseed oil, for frying
- to tasteSalt
- to tasteBlack pepper
On the side
- 800 gPotato, waxy
- 2 ½ dlNatural yoghurt
- 3 ½ tbspDill, chopped
- 1Cucumber
- 10Radishes
- 200 gGreen peas, frozen, thawed
Method
- Peel the potatoes and halve any large ones. Put them in a pan, cover with water and add salt.
- Boil the potatoes until tender, about 20 minutes.
- Cut the salmon into pieces and pulse it roughly in a food processor with the egg, breadcrumbs, lemon zest, chives, mustard and salt. Pulse only a few seconds so the mixture doesn't turn rubbery. Shape eight patties with wet hands.
- Stir half the dill into the yoghurt and season with salt and pepper.
- Thinly slice the cucumber and radishes and mix with the peas, the rest of the dill and the lemon juice.
- Heat the oil in a frying pan over medium heat. Fry the salmon patties for 2–3 minutes per side, until golden and just cooked through.
- Drain the potatoes and serve with the salmon patties, dill yoghurt and cucumber salad.
The cost is estimated from Swedish grocery prices.
