Salmon Patties with Remoulade

Ingredients

• 250 g Salmon fillet
• Salt
• Lemon juice
• white pepper (freshly ground)
• 2 tbsp parsley (coarsely chopped)
• 400 g boiled starchy potatoes (cooked)
• 2 Eggs
• 2 tbsp wheat semolina
• nutmeg
• 1 tsp grated lemon zest
• oil (for frying)
• flour (for the dough)
• breadcrumbs (for shaping)
• 50 g cucumber (finely chopped)
• 1 pickled cucumber (finely chopped)
• 1 tbsp capers (drained)
• 1 tbsp mixed herbs (finely chopped)
• Salt
• 1 tbsp Lemon Juice
• white pepper (freshly ground)
• 100 g natural yogurt
• 50 g mayonnaise
• 100 g crème fraîche
• 1 Shallot

Instructions

1. 1.

   For the remoulade, peel and finely chop the shallot. Chop cucumber, pickled cucumber, and capers as well. Mix yogurt with mayonnaise and crème fraîche, season with salt, white pepper, and lemon juice. Fold in cucumbers, pickles, capers, shallots, and herbs; refrigerate.

2. 2.

   Lightly drizzle fish with lemon juice. Peel the cooled potatoes and grate them coarsely. Pat the fish dry and dice into small cubes. Quickly knead a dough from potatoes, salt, pepper, nutmeg, parsley, lemon zest, salmon, semolina, and eggs, adding a little flour if needed. Divide dough into tablespoon-sized portions, shape into patties, coat with breadcrumbs, and fry in hot oil until golden brown on both sides. Mix all remoulade ingredients together. Serve the salmon patties with remoulade.