Best 3 Salmon Potato Cakes With Mustard Tartar Sauce Recipes

Salmon potato cakes with mustard tartar sauce is a dish that embodies the perfect balance of flavors and textures. The crispy exterior of the potato cake pairs perfectly with the tender and succulent salmon, while the creamy and tangy mustard tartar sauce adds a layer of complexity that brings this dish to the next level. The dish is a great choice for a light lunch or dinner, and it can be served with a variety of sides, from simple salads to roasted vegetables.

Here are our top 3 tried and tested recipes!

SALMON POTATO CAKES WITH MUSTARD TARTAR SAUCE

Salmon Potato Cakes with Mustard Tartar Sauce image

Make and share this Salmon Potato Cakes with Mustard Tartar Sauce recipe from Food.com.

Provided by Derf2440

Categories Lunch/Snacks

Time 40m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

3 small red potatoes (8 ounces)
1 cup cooked flaked salmon
1 egg white
2 green onions, chopped
1 tablespoon chopped parsley
1/2 teaspoon cajun seasoning or 1/2 teaspoon creole seasoning (more if you wish)
1 teaspoon olive oil or 1 teaspoon canola oil
lemon wedge (to garnish)
parsley (to garnish)
1 tablespoon low-fat mayonnaise
1 tablespoon nonfat plain yogurt or 1 tablespoon nonfat sour cream
2 teaspoons grainy mustard
1 tablespoon parsley, chopped
1 tablespoon dill pickle, chopped
1 teaspoon lemon juice

Steps:

Halve potatoes (leave skin on) and place in small saucepan with about 1/2 cup water, bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes.
Drain any remaining water.
Mash potatoes with fork, leaving chunky texture.
Combine in medium mixing bowl mashed potatoes, salmon, egg white, onion, parsley and seasoning mix.
Heat oil in nonstick frypan over medium heat.
Fill half cup measure with mixture.
Turn mixture out into frypan and flatten slightly with spatula.
Repeat for second cake.
Cook until browned and flip to brown other side, about 7 minutes total.
While cakes cook, mix all ingredients together for sauce.
Serve cakes with lemon and parsley garnish, if desired.

SALMON-POTATO CAKES WITH ROASTED TOMATO MAYONNAISE

Salmon-Potato Cakes with Roasted Tomato Mayonnaise image

Provided by Food Network

Categories main-dish

Time 1h

Number Of Ingredients 17

Ingredients

2 pounds skinless salmon fillet
Salt and pepper
1 teaspoon cayenne pepper
1/2 cup dry white wine
1 onion, finely chopped
2 teaspoons minced garlic
1 1/2 cups chilled mashed potatoes
1/4 cup chopped fresh herbs (parsley, basil, and tarragon)
Bread crumbs
Vegetable oil
Butter
Roasted Tomato Mayonnaise
1 1/2 cups homemade or prepared mayonnaise
8 oven roasted plum tomatoes
3 tablespoons ketchup
1 tablespoon Dijon mustard
1 teaspoon paprika

Steps:

Season fillets with salt, pepper and cayenne.
In a baking dish, place seasoned fish with wine, onions and garlic and bake in a preheated 350 degree oven for about 7 minutes or until fish is cooked through.
When fish is completely cooled, flake. Mix the flaked salmon with potatoes and herbs. Roll 6-ounce cakes in bread crumbs. In a saute pan, heat 1 tablespoon oil and 1 tablespoon butter. When hot, saute cakes so that the bread crumbs toast. Cook on both sides and place on sheet tray.
After all salmon-potato cakes are toasted, place sheet tray in oven for 10 minutes to heat cakes through.
In a blender or food processor combine, mayonnaise, tomatoes, ketchup, Dijon mustard, paprika; season, to taste, with salt and pepper.

MOM'S SALMON AND POTATO BAKE

Mom's Salmon and Potato Bake image

During World War II when meat was scarce, my mother used to feed her large family casseroles using whatever meat or fish was available. My favorite is a type of baked casserole with salmon and potato which not only tasted great, but one which satisfied her family of seven kids.

Provided by Andytofu

Categories Casseroles

Time 1h35m

Yield 6

Number Of Ingredients 8

Ingredients

8 medium potatoes, peeled and sliced
1 medium onion, sliced
1 (14.75 ounce) can salmon, drained and flaked
4 tablespoons all-purpose flour, or more as needed
½ teaspoon salt, or to taste
½ teaspoon ground black pepper
1 cup milk
2 teaspoons salted butter, cut into small pieces

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Butter a casserole dish.
Place one layer of potato and onion slices in the prepared dish. Add salmon. Sprinkle flour over top until salmon layer is covered. Sprinkle with 1/2 of the salt and pepper. Layer with remaining onion and potato slices, then sprinkle with remaining salt and pepper. Add milk and top with butter.
Bake, covered, in the preheated oven until golden brown, about 1 hour and 15 minutes.

Nutrition Facts : Calories 392 calories, Carbohydrate 57.3 g, Cholesterol 37.1 mg, Fat 7.5 g, Fiber 6.7 g, Protein 23.9 g, SaturatedFat 2.5 g, Sodium 485.8 mg, Sugar 4.9 g

Tips:

Choose high-quality salmon for the best flavor and texture.
Make sure the potatoes are cooked through before mashing them.
Be gentle when mixing the salmon and potatoes together, so as not to break up the salmon.
Form the salmon potato cakes into patties that are about 1/2-inch thick.
Pan-fry the salmon potato cakes over medium heat until they are golden brown on both sides.
Serve the salmon potato cakes immediately with mustard tartar sauce.

Conclusion:

Salmon potato cakes with mustard tartar sauce are a delicious and easy-to-make meal that is perfect for any occasion. The combination of salmon and potatoes is a classic, and the mustard tartar sauce adds a tangy and flavorful kick. These salmon potato cakes are sure to be a hit with your family and friends.

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