Salmon rosti

Recipe Information

Ingredients

• Two 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained

• 1/2 cup red onion, finely chopped

• 2 large eggs

• 1 large egg white, lightly beaten

• 1 tablespoon whole-grain mustard

• 3 tablespoons fresh dill, chopped, or 3 teaspoons dried dill, divided

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon salt

• 4 cups (about 12 ounces) frozen hash-brown shredded potatoes

• 2 tablespoons extra-virgin olive oil, divided

• 1/3 cup reduced-fat sour cream

• 1 tablespoon capers, rinsed and chopped

• 1 teaspoon lemon juice

Directions

• Combine the salmon, onion, eggs, egg white, mustard, 2 tablespoons of fresh dill (or 2 teaspoons of dried dill), pepper, and salt in a large bowl. Add the potatoes, and stir to combine.

• Preheat the oven to 200°F.

• Heat 1 tablespoon of oil in a large nonstick skillet over medium heat until shimmering. Fill a 1-cup measure two-thirds full with the salmon mixture and firmly pack it down. Unmold into the pan and pat to form a 3-inch cake. Repeat, making 3 more cakes.

• Cover and cook until browned on the bottom, 3-5 minutes. Gently turn over and cook, covered, until crispy on the other side, 3-5 minutes more. Transfer the cakes to a baking dish; keep warm in the oven. Wipe out the skillet and cook 4 more cakes with the remaining 1 tablespoon of oil and the remaining salmon mixture.

• Combine the sour cream, capers, lemon juice, and remaining dill in a small bowl. Serve the salmon cakes with the dill sauce.

Nutrition (per serving)

• Calories: 317 cal

• Total fat: 18g

• Saturated fat: 4g

• Cholesterol: 143mg

• Sodium: 559mg

• Potassium: 605mg

• Carbohydrate: 19g

• Fiber: 2g

• Protein: 27g