Rating: 4.04 stars
15 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Convenient frozen hash browns and flaked salmon come together for a twist on this traditional Swiss favorite. We love the creamy dill sauce, but a dollop of ketchup is tasty too. Serve with: Steamed green beans tossed with sliced scallions, Dijon mustard and lemon juice.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2010

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Recipe Summary test

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine salmon, onion, eggs and egg white, mustard, 2 tablespoons fresh dill (or 2 teaspoons dried), pepper and salt in a large bowl. Add potatoes and stir to combine.

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  • Preheat oven to 200 degrees F.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Fill a 1-cup measure two-thirds full with the salmon mixture and firmly pack it down. Unmold into the pan and pat to form a 3-inch cake. Repeat, making 3 more cakes. Cover and cook until browned on the bottom, 3 to 5 minutes. Gently turn over and cook, covered, until crispy on the other side, 3 to 5 minutes more. Transfer the cakes to a baking dish; keep warm in the oven. Wipe out the skillet and cook 4 more cakes with the remaining 1 tablespoon oil and the remaining salmon mixture.

  • Combine sour cream, capers, lemon juice and the remaining dill in a small bowl. Serve the salmon cakes with the dill sauce.

Nutrition Facts

318 calories; protein 20.9g; carbohydrates 19g; dietary fiber 1.8g; sugars 1.4g; fat 17.5g; saturated fat 4.5g; cholesterol 129.9mg; vitamin a iu 379.6IU; vitamin c 9.7mg; folate 22.9mcg; calcium 59.3mg; iron 1.9mg; magnesium 37.3mg; potassium 609.1mg; sodium 569.2mg; thiamin 0.1mg.
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