Salmon Cakes With Pickle Tartar Sauce

• 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

1. For the sauce (I recommend making this first):
2. 1. Combine pickles and mayo.
3. 2. Add brine for consistency: sauce should be thin enough to
4. drip, but not watery.
5. 3. Cover and refrigerate.
6. For the cakes:
7. 1. Boil potatoes in large pot until tender. Drain. Mash away lumps.
8. 2. Combine salmon, potato, onion, egg, and dill in large mixing bowl.
9. 3. Form cakes 3 inches in diameter, 1 inch thick. Set aside on plate.
10. 4. Lay cakes onto plate of bread crumbs, pressing to ensure crumbs stick.
11. 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.

red salmon, egg, baking potatoes, yellow onions, fresh dill, bread crumbs, salt, pickles, mayo, pickle brine

Taken from www.epicurious.com/recipes/member/views/salmon-cakes-with-pickle-tartar-sauce-1239355 (may not work)