Buy all ingredients right below the recipe
INGREDIENTS
- 300 g potatoes
- 200 g salmon fillet
- 2 egg yolks
- 1 teaspoon Dijon mustard
- 60 g oat flakes
- ½ teaspoon salt
- ½ teaspoon pepper
YOU WILL ALSO NEED
- Parchment paper
INGREDIENTS FOR SIDE DISH
- Salad
- Whole-grain mustard
- Honey
- Lemon juice
INSTRUCTIONS
- 1Preheat the oven to 180 °C. Take a large pot, fill it halfway with water, and bring the water to a boil. Meanwhile, peel the potatoes and cut them into cubes. Once the water boils, add the diced potatoes and cook until tender for 15 minutes. Then drain the potatoes, mash them with a fork, and let them cool.
- 2Place the salmon fillet on a baking sheet lined with parchment paper and bake in the preheated oven for about 7 minutes at 170–180 °C. Then flake the fillet into pieces with a fork and place them in a large bowl where you will prepare the mixture.
- 3To the salmon, add the cooled mashed potatoes, egg yolks, mustard, oat flakes, salt, and pepper. Work the mixture with your hands and form small patties between your palms, placing them on a baking sheet lined with parchment paper. Bake the potato pancakes in the preheated oven for 20–25 minutes at 170–180 °C.
Tip
We served the potato pancakes with a light salad and a dressing made from whole-grain mustard, honey, and lemon juice.
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The author of the photograph is Barbora Lundgren.