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

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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Reviews (13)

25 Ratings
  • 5 star values: 7
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/29/2011
Delicious! My daughter & I love these! We will make them again. Pros: Quick Easy Filling Cons: Little messy had a hard time telling if they were cooked through Read More
Rating: 4 stars
10/29/2011
So easy to put together and another great reason to keep canned salmon in the pantry and hashbrowns in the freezer. This recipe worked perfectly for my family. They didn't fall apart nor were the onions crunchy. I love a tzatziki sauce with this as much as the sauce recipe listed. Read More
Rating: 4 stars
10/30/2011
I followed the directions exactly and the cake fell apart despite turning them gingerly. Perhaps it need more egg to hold it together? Read More
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Rating: 4 stars
10/30/2011
These were good and more filling than I thought.. it was also more potatoey than I originally thought. As far as the comments of it falling apart yes it does unless you cook it for the recommended time before flipping it. You have to give the eggs a chance to cook afterall they are what holds everything together. I also used two spatulas... pick it up with one put the other on top flip and slide back into the pan not a big deal. When I was done cooking them like this you could pick it up with your hands without it falling apart. I think next time I might add a little more.. something. I didn't think it had enough flavor. Maybe green onions and red pepper flakes? Read More
Rating: 5 stars
10/29/2011
Even my husband liked it and......he doesn't like salmon. The flavors in the salmon cake were perfect and the caper sauce was the perfect accompaniment. I'll be making this again soon. Pros: Easy to make; tasty and quick Cons: None Read More
Rating: 5 stars
03/01/2017
Awesome recipe! We took the advice of another reviewer and added an extra egg and 1/4 cup of bread crumbs. We didn't have a single issue with any of the crumbling. Will definitely be making this again! Read More
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Rating: 5 stars
02/01/2017
Love this recipe! Super easy and family friendly. Before attempting the recipe I read all of the reviews and I noticed several people stating theirs had fallen apart. I added an extra egg and about 1/4 of bread crumbs and mine came out perfect! Thank you for this recipe! Read More
Rating: 5 stars
01/05/2013
So Delicious. Wonderful flavour combinations. I paired it with some butter lemon asparagus and it was incredible. Best results (not falling apart) when I used a spoon to pack down the mixture into the cup. I added more spice and it took it well used fresh salmon instead of canned and cubed hash browns (next time I will use shredded). Overall a phenomenal meal. Pros: Flavourful light but filling. Read More
Rating: 5 stars
10/29/2011
Excellent Recipe! The combination of potato and salmon are wonderful. I used fresh potato and they created a lot of liquid which I should have squeezed out before proceeding. My first batch held together perfectly second batch threatened to fall apart. I think it may have been due to not packing into measuring cup enough. I think this would work well if cooked liked other rosti recipes where you heat the oil in pan add the potato mixture press it out and cook it as a giant cake. To cook the other side you place a plate on top flip over onto the plate and then slide back into the hot skillet. Read More