Irish salmon pies

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and cook covered for about 20 minutes. Peel onion, dice finely and sprinkle into a greased casserole dish. Wash salmon, dab dry and season with salt and pepper.

2. 2

   Place in the mould, pour on the wine. Close the mould with aluminium foil. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 10 minutes.

3. 3

   Lift the salmon out of the stock, pluck it and let it cool down. Put the brew together with the onions into a pot and boil down to about 2 tbsp. Drain the potatoes, quench, peel and let them cool down.

4. 4

   Wash the dill, shake dry and cut finely. Mash potatoes finely with a fork. Mix both with salmon and fish stock. Season to taste with salt and pepper. Form about 12 cakes from the mixture.

5. 5

   Whisk the eggs in a deep dish. Turn the cakes one after the other in flour, egg and breadcrumbs. Heat the oil in a frying pan in portions and fry the cakes on each side for about 3 minutes until crispy.

6. 6

   Drain well on kitchen paper. Serve with mayonnaise and tomato salad.