Ingredients:

  • 8 oz (225g) cooked leftover salmon, skin removed, flaked
  • 1 lb (450g) Yukon Gold potatoes, peeled and quartered
  • 1/4 cup (60ml) whole milk
  • 2 tablespoons (30ml) unsalted butter
  • 1 large egg, lightly beaten
  • 1/4 cup (30g) all-purpose flour, plus more for dusting
  • 1/4 cup (15g) fresh dill, finely chopped
  • 1 tablespoon (15ml) lemon juice, fresh
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons (30ml) olive oil, for cooking
  • 1/2 cup (120ml) mayonnaise (full-fat preferred)
  • 1 tablespoon (15ml) lemon juice, fresh (for aioli)
  • 1 clove garlic, minced (for aioli)
  • 1/4 teaspoon Dijon mustard (for aioli)
  • Pinch of salt and freshly ground black pepper (for aioli)

Instructions:

  1. Boil potatoes until tender. Drain well.
  2. Mash the potatoes with milk and butter until smooth. Season with salt and pepper.
  3. In a large bowl, combine mashed potatoes, flaked salmon, egg, flour, dill, lemon juice, and Dijon mustard. Season with salt and pepper. Thinking of what to do with leftover salmon? This is it!
  4. Cover and chill the mixture in the refrigerator for at least 30 minutes. This helps the fishcakes hold their shape.
  5. Divide the mixture into 8 equal portions. Gently shape each portion into a patty.
  6. Lightly dust each fishcake with flour.
  7. Heat olive oil in a non-stick skillet over medium heat. Add the fishcakes and cook until golden brown and heated through, about 3-4 minutes per side.
  8. While the fishcakes are cooking, whisk together mayonnaise, lemon juice, minced garlic, Dijon mustard, salt, and pepper in a small bowl.
  9. Serve the fishcakes immediately with lemon aioli.