Salmon Patties with Caper Apple Sauce

Ingredients

• 400 g mostly firm potatoes
• 1 onion
• 5 g parsley (4 stems)
• 600 g salmon fillet
• 1 egg
• 20 g whole grain breadcrumbs (2 tbsp)
• Salt
• Pepper
• 3 tbsp olive oil
• 1 apple
• 30 g capers (2 tbsp; jar)
• 250 g quark (20% fat in the tub)
• 100 g sour cream (10% fat)
• 2 tsp horseradish (10 g, jar)
• 1 tsp lemon juice

Instructions

1. 1.

   Peel, wash and finely grate the potatoes. Squeeze out excess moisture with a cloth, catching the juice. Let sit briefly, then drain the juice and mix the released starch into the grated potatoes.

2. 2.

   Peel and chop the onion. Wash, dry, trim and chop the parsley. Rinse the salmon, pat dry, cut into chunks and pulse in a food processor until coarsely minced. Add the onion, parsley and egg to the potato mixture. Stir in breadcrumbs, knead lightly, and season with salt and pepper.

3. 3.

   With wet hands shape 8–12 patties from the dough and fry in batches: heat a little oil in a pan over medium heat. Cook each patty for 4–5 minutes per side until golden brown.

4. 4.

   Meanwhile, wash, quarter, core and finely grate the apple. Drain and chop the capers. Combine apple, quark, sour cream and horseradish. Season with lemon juice, salt and pepper to taste. For a picnic, pour sauce into a jar and serve alongside the patties.