Ingredients

For the cakes:

1 can Red Salmon, bones discarded

1 egg

2 medium baking potatoes, such as russet

2 cups yellow onions, chopped

1 cup fresh dill, chopped

2 cups bread crumbs (japanese style works best)

salt and pepper to taste

For the sauce:

3-4 baby sour dill pickles (gherkins), diced

1/3 cup mayo

pickle brine to taste

Preparation

For the sauce (I recommend making this first):

  1. Combine pickles and mayo.
  2. Add brine for consistency: sauce should be thin enough to drip, but not watery.
  3. Cover and refrigerate.

For the cakes:

  1. Boil potatoes in large pot until tender. Drain. Mash away lumps.
  2. Combine salmon, potato, onion, egg, and dill in large mixing bowl.
  3. Form cakes 3 inches in diameter, 1 inch thick. Set aside on plate.
  4. Lay cakes onto plate of bread crumbs, pressing to ensure crumbs stick.
  5. Fry cakes in a large skillet over medium heat, 4 at a time, until cooked through (approximately 6-8 minutes per side). Adjust heat as needed.