Follow the guided recipe from Multo™ by CookingPal® to make these crispy, creamy salmon patties and soft potatoes. Use the Simmering Basket to easily boil ingredients, blend the mayonnaise, and mix the patties by one machine, making this a no-hassle recipe to make at any time. Seafood lovers can eat these crunchy on the outside, flaky on the inside patties for lunch or dinner and can enjoy their fresh ingredients and flavors.
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Seafood lovers can eat these crunchy on the outside, flaky on the inside patties for lunch or dinner and can enjoy their fresh ingredients and flavors.
0.5 BUNCH parsley
3 OZ / 80 G onion
1.5 OZ / 40 G pickled gherkin
2 TSP / 10 G capers
4 EA large eggs
3 TSP lemon juice
1 TSP Dijon mustard
0.75 TSP salt
0.5 TSP sugar
0.5 TSP pepper
13 OZ / 370 G grapeseed oil
21 OZ / 600 G salmon
1 BUNCH dill
1 EA egg yolk
1.5 OZ / 40 G sour cream
2 OZ / 60 G breadcrumbs
26.5 OZ / 750 G potatoes
3 TBSP sunflower oil
34 OZ / 1000 ML water
Add water into the mixing bowl. Add 2 eggs into the simmering basket and place into the mixing bowl. Steam the eggs using the steaming mode, allowing the water to automatically preheat. Allow to cool until ready to use.
TIP: Use ready-made mayonnaise for this recipe and skip step 3 & 4.
Peel the onion, cut into quarters and place in mixing bowl with the parsley, gherkins, and capers. Blend for 8 seconds / speed 7. Remove the onion mix from the mixing bowl and set aside.
Crack one egg and add to mixing bowl with lemon juice, Dijon mustard, salt, pepper, and sugar, mix for 20 seconds / speed 3.
Slowly pour the oil while the blade spins through the hole in the lid for 2 minutes / speed 4 to make the mayonnaise.
Add the onion and gherkin mixture. Mix for 8 seconds / speed 2.
Peel and chop the boiled eggs and add to the mayonnaise mix in mixing bowl. Mix for 5 seconds / speed 4. Remove from the mixing bowl and clean the bowl out well.
Add the dill to mixing bowl. Blend for 8 seconds / speed 8.
Cut the salmon into pieces and add to mixing bowl. Chop for 10 seconds / speed 4.
Crack one egg and add into mixing bowl with egg yolk, sour cream, breadcrumbs, lemon juice, salt and pepper. Mix for 1 minute / speed 3 / stir Take the salmon cake mixture out and make 12 salmon cakes.
Rinse the mixing bowl and place 500 ml of water inside. Attach simmering basket in place. Peel and chop the potatoes to chunks and place inside the simmering basket. Steam for 15 minutes.
Add the sunflower oil to the pan and cook the cakes for 4-5 minutes on each side on a medium heat.
Serve the salmon cakes with the remoulade and steamed potatoes, drizzle with olive oil and fresh lemon juice. Enjoy your meal!
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