- 3 quarts water
- 1 cup dry white wine
- 1 medium onion, coarsely chopped
- 1 cup coarsely chopped celery
- 2 green onions (green parts only), coarsely chopped
- 6 parsley sprigs
- 1 1/2 teaspoons salt
- 8 (4 ounce) salmon fillets, skin and bones removed
- 1 pound (about 3 medium) potatoes, peeled and cut into 1-inch pieces
- 1/2 cup (1 stick) butter, softened and divided
- 1 medium onion, chopped
- 1/4 cup finely chopped fresh dill
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup vegetable oil, divided
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Recipe adapted from Chef Bette Kroening of Bette's Oceanview Diner in Berkeley, CA.
To Poach Salmon: In large saucepan, bring water, wine, onion, celery, green onions and parsley to a boil. Reduce heat; simmer 30 minutes. Strain. Add salt to broth; return to a simmer. Add salmon to broth; poach fish 3 to 4 minutes or until just barely cooked. Using slotted spoon, remove fish; set aside. Meanwhile, in medium saucepan, add potatoes to 2 inches boiling water. Return to a boil; reduce heat to medium. Cook, covered, about 12 minutes or until tender; drain and set aside.
In large skillet, heat 2 tablespoons of the butter over medium heat. Add onion; cook and stir 3 to 4 minutes or until soft but not browned; place in bowl and cool. Add salmon, potatoes, remaining 6 tablespoons butter and dill. Mix together, breaking fish apart and mashing some of the potatoes. Season to taste with salt and pepper. Form potato mixture into 8 equal portions, pressing to form patties. Cover and chill 1 hour or overnight. In large skillet heat 2 tablespoons of the oil over medium-high heat, until hot. Add 4 patties; cook 6 to 8 minutes or until browned, pressing with spatula and turning once. Repeat with remaining 4 patties. |
