Salmon Cakes With Salsa

• 2 cups cooked boned salmon (about 1 pound)
• 4 ounces smoked salmon, minced
• 1 cup mashed potatoes
• 1/4 cup finely chopped scallions
• 2 tablespoons minced fresh coriander
• 2 eggs
• Salt and freshly ground black pepper to taste
• 1/2 cup bread crumbs
• Vegetable oil for frying
• Green salsa (recipe follows)

1. Mash the salmon in a bowl.
2. Mix with the smoked salmon, potatoes, scallions, coriander and eggs.
3. Season to taste with salt and pepper.
4. Shape into 16 cakes about three inches in diameter and one-half-inch thick.
5. Coat with bread crumbs and chill at least one hour.
6. Heat oil in a large skillet.
7. Fry the cakes over medium heat until golden brown, turning them once to brown both sides.
8. Keep them warm in a 200- degree oven until ready to serve.

salmon, salmon, potatoes, scallions, fresh coriander, eggs, salt, bread crumbs, vegetable oil, green salsa

Taken from cooking.nytimes.com/recipes/3183 (may not work)