Smoked Salmon Potato Cakes With Garlic Cream - cooking recipe

Ingredients

1 lb potato, peeled
300 g smoked salmon, finely chopped
1 tablespoon parsley, finely chopped
4 green onions, finely chopped
1 large egg, lightly beaten
150 g fresh breadcrumbs, toasted
50 g sesame seeds
6 tablespoons olive oil
garlic cream
1 large bulb of garlic, roasted
2 large egg yolks
1 large lemon, juice of
150 ml olive oil
2 teaspoons fresh dill, finely chopped

Preparation

To make the garlic cream squeeze the garlic out of each clove into a food processor.
Add the eggs and lemon juice.
Add the olive oil gradually in a thin stream with the motor running until the mixture thickens.
Season to taste with slat and pepper, add dill and refrigerate until needed.
Cook potatoes in boiling water until almost done, cool and then grate them into a large bowl.
Mix the salmon, parsley, egg and onions into the potato, season with salt and pepper.
Shape into 12 small cakes; mix the breadcrumbs with the sesame seeds and coat the cakes evenly with them.
Saute the cakes on medium heat in a little oil until browned and cooked through, about 5 minutes each side. Serve hot with garlic cream.