-
1
Put the potatoes in a large saucepan, cover with salted, cold water and bring up to a boil.
-
2
Cook until tender, 12-15 minutes.
-
3
Meanwhile, put the salmon in a large, shallow skillet, season lightly with salt and pepper, and cover halfway with water or white wine.
-
4
Bring to a boil and reduce to a simmer to poach.
-
5
Cover with a lid.
-
6
Turn one time when halfway through cooking, and cook until opaque in the center.
-
7
Remove from the pan and set aside until cool enough to handle.
-
8
Remove skin (if it is on) and any bones.
-
9
Flake the fish into medium-size chunks.
-
10
When the potatoes are cooked, drain and return to the pan.
-
11
Mash with milk while still hot to a fluffy, even consistency.
-
12
Add tarragon and parsley.
-
13
Fold in the salmon.
-
14
Season to taste.
-
15
Once cooled, add the egg and mix again. Chill for at least 10 minutes before forming the patties.
-
16
Shape the mixture into 8 to 10 evenly sized cakes.
-
17
Lightly dredge in flour, pass through the egg wash and then dredge in the breadcrumbs.
-
18
Heat the oil over medium high heat in a large, nonstick skillet.
-
19
Add the patties, being careful not to crowd them, and cook in batches.
-
20
Turn when cooked to a golden brown.
-
21
Count on about 3 to 4 minutes per side. Drain on paper towels and serve immediately, garnish with lemon slices, parsley and a dollop of sour cream or creme fraiche.
