Serves 4 1 x 418g or 2 x 213g cans red or pink wild Alaska salmon 900g (2lb) potatoes, peeled and cut into large chunks 25g (1oz) butter 6 spring onions, trimmed and finely chopped 1 small egg, beaten Salt and freshly ground black pepper 75g (3oz) instant polenta Vegetable oil, for shallow frying
• Drain the salmon. Remove skin and bones, if desired and break into large chunks. Set aside • Cook the potatoes in lightly salted boiling water until tender • Drain and mash the potatoes and let them cool. Whilst they are cooling, melt the butter in a frying pan and cook the spring onions for three or four minutes, until softened • Add the spring onions with any remaining butter to the potatoes. Mix well, and add the beaten egg and 25g (1oz) of the instant polenta. Add the salmon chunks and season with salt and pepper, mix again, then form into eight fish cakes • Sprinkle the remaining polenta onto a large plate, and use it to coat the fish cakes • Heat some vegetable oil in the frying pan and fry the fish cakes in batches for about three or four minutes on each side. Drain on kitchen paper, then serve with salad or vegetables Recipe from the Alaska Seafood Marketing Institute.