Smoked Salmon Potato Cakes with Garlic Cream

This recipe is from FEASTS by Silvena Rowe

Smoked Salmon Potato Cakes with Garlic Cream
serves 6

450g potatoes, peeled
300g smoked salmon, finely chopped
a small bunch of fresh parsley, finely chopped
4 spring onions, finely chopped
1 large egg, lightly beaten
150g fresh breadcrumbs
50g sesame seeds
5-6 tbsp olive oil

for the garlic cream
1 large garlic bulb, roasted
2 large egg yolks
juice of 1 large lemon
150ml olive oil
salt and pepper
small bunch of dill, finely chopped

To make the garlic cream, squeeze the garlic out of each clove of the bulb, into a food processor. Add the eggs and lemon juice. Add the olive oil gradually in a thin stream, with the motor running, until the mixture thickens. Season and add the dill. Chill until ready to use.

Cook the potatoes in boiling water until almost done. Cool and then grate them into a large bowl. Mix the smoked salmon, parsley, spring onions and egg into the potato. Season.

Shape into 12 small cakes. Mix the breadcrumbs with the sesame seeds and coat the cakes evenly in them.

Heat a large non-stick frying pan with a little oil. Saute the cakes until brown and cooked through, about 5 minutes on each side. Serve hot with the garlic cream.

Or try thes fishcakes:
Salmon fish cakes with roasted peppers
Tuna and chive fishcakes
Low fat fishcakes