Monday, January 17, 2011

One Fish, Two Fish, Three Fish, Four...

(The title of this post was inspired by my wonderful roommate, Caitlin. She's so clever.)

Last year, Caitlin and I made one of my favorite dinners--Salmon Cakes, Hot Crash Potatoes and Sauteed Spinach--inspired by the wonderful Miss Sophie Dahl. For some reason (probably because I was having too much fun with Caitlin), I didn't take any photos, so I didn't write a blog post for it...something I've felt lame about ever since. I've had a craving for them for a few days now, so I decided I would finally pick up the ingredients from the Co-op and Farmer's and make them over my 4 day weekend.

Sophie Dahl's Salmon Cakes with Tartar Sauce, Hot Crash Potatoes and Sauteed Cabbage
Inspired by The Delicious Miss Dahl and Miss Dahl's Volumptuous Delights

1 large serving, plus a little left over for your roommates to nibble on.

For the potatoes:
2-3 small potatoes
Salt and freshly ground pepper
Red pepper powder
Olive oil
For the Salmon Cakes:
1 cup flaked salmon (I baked mine ahead of time with salt pepper and lemon juice)
1 tablespoon mayonnaise
3 tablespoons chopped parsley
1 tablespoon freshly chopped dill
1 red chili finely chopped (I forgot to buy one this time, so I just put in a bit of red pepper powder, but it was way better with the fresh chili when Caitlin and I made it)
2 teaspoons good quality mustard (I used Sierra Nevada Stoneground)
Salt and Pepper to taste
For the Tartar Sauce:
2 tablespoons mayonnaise
2 small gherkins, finely chopped (a few teaspoons of capers would be a nice addition if you have them)
A small handful of chopped parsley
Juice from 1/2 a lemon.
Salt and Pepper to taste
For the cabbage:
1 chunk of cabbage
Salt and pepper to taste.

Bake the salmon ahead of time. Let it cool and flake it.
Set the oven to 400 degrees.
Boil the potatoes in salted water for about 15 minutes, until they are softened all the way through. Once they are softened, drain the water and in a baking pan, lightly crush the potatoes with a fork. Drizzle with olive oil and season with salt, pepper and red pepper powder. Place in the oven at 400 for about 15-20 minutes until they are crispy and browned on top.
Meanwhile, prepare the tartar sauce by mixing all the ingredients. Set aside.
Combine the ingredients for the salmon cakes and form into two patties.
Head two skillets with oil--one for the salmon cakes and one for the cabbage. Place the cabbage in one skillet and season. Saute on either side for about a minute each. Don't let it get too mushy. Place the two patties in the other skillet and cook to brown for a couple minutes on each side.
Serve all together and enjoy!

I don't often make a full meal for myself--sides and all--so this was a real treat to prepare and to eat! I love these cakes because unlike some others, they aren't loaded down with bread crumbs and the salmon is still able to shine through in the dish. The purple potatoes I used were so delicious, especially with the added red pepper powder. They were a lot creamier than I was expecting--almost decadent. I'm also a huge fan of this homemade tartar sauce it goes perfectly with every part of this dish...the cakes, potatoes and cabbage! This was a perfect end to my MLK weekend. I could always do with more time in the kitchen, focused on the delicious smells wafting from the oven and practicing the art of cooking while relaxing my nerves before another week of hectic days and long nights. In honor of the day, I'll leave you with this:

"Life's most persistent and urgent question is, 'What are you doing for others?' "-MLK Jr.


  1. What a magical creation! The unicorn gods have opened their hearts to you disciple of Hestia.

  2. @Anonymous, you are my new favorite person.

  3. That looks totally marvy!

  4. I wanted to see what was in this recipe and so I typed it into the internet (I was too lazy to go get it in the kitchen....) and your blog came up! Woohoo!

    I love these.