Chef Benny Doro

Details

• Prep Time:
  45 min
• Cook Time:
  35 min
• Ready Time:
  1 hour, 20 min

Ingredients

• 3 large peeled russet potatoes boiled until fork tender in salted water
• 2 tbsp olive oil
• Finely grated zest of 1 large lemon
• 2-3 tbsp lemon juice
• Kosher salt and black pepper
• Few thyme sprigs
• ½ lemon, sliced
• one pound salmon fillet
• Handful of flat leaf parsley, chopped
• Handful of chervil, chopped
• One cup plain flour
• 2 medium eggs, lightly beaten
• 2 cups Japanese panko breadcrumbs
• 2 tbsp olive oil
• Canola oil for frying

Caper Dressing:

• 2 tbsp capers
• 2 shallots, peeled and finely chopped
• Bunch of flat leaf parsley, leaves only, chopped
• 4 marinated anchovies, chopped
• 4 tbsp extra virgin olive oil. Mix together and keep in the fridge until serving.

Directions

Start by par boiling the potatoes in salted water until tender, drain , mash and set aside.

Now poach the salmon in water, thyme, lemon, kosher salt and olive oil until just cooked through , you can tell by how firm the flesh is, if it’s tight its cooked all the way through if there is a little softness it will be medium. Take it out, drain it and flake it in a bowl.

Now add the potatoes, lemon juice, lemon zest, kosher salt, pepper, chervil and mix together. Form them into a cake shape that you will want to serve and put in the fridge for at least 20 min if not overnight to set.

Now set up breading station, 2 beaten eggs, flour and panko all in separate dishes. Take your salmon cake coat it in flour, then eggs, then panko bread crumbs and fry until golden brown at 350 degrees in Canola oil.

Drain and put in a 220 degree oven to finish heating through while you finish the remaining cakes.

To serve put on a plate and add the Caper Dressing around it and to take it to another level I placed a poached egg on mine. You can serve this with a salad or some other vegetable for a light lunch.

Enjoy kids!

Benny

Step by step photos >>