**Potato Fish Cakes**
by Chef Michael Smith from "The Best of Chef at Home"
Printed with permission

Splash or two of vegetable oil
2 boneless fillets salmon, or any other fish, about 12 ounces (340 g) total
Sprinkle or two of sea salt, freshly ground pepper
4 large baking (russet) potatoes, peeled
2 eggs, whisked together
1 tablespoon (15 mL) Dijon mustard
2 green onions, sliced thin
2 tablespoons (25 mL) all-purpose flour
1 to 2 tablespoons (25 mL) butter
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Preheat a sauté pan or skillet over medium-high heat.

Add a splash of oil to the pan, enough to cover bottom with a thin film. Season the salmon with salt, pepper and carefully place in the pan to sear fillets on both sides until golden brown, crispy and cooked through.

Boil or steam potatoes. Toss hot potatoes into a mixing bowl and use a potato masher to mash until smooth. Add the salmon, eggs, mustard and green onions; season with more salt, pepper, if necessary and beat with a wooden spoon until everything is very well combined. Form into evenly shaped cakes and dredge in flour.

Clean out the skillet and preheat over medium-high heat. Add another splash of oil and 1 to 2 tablespoons (15 to 25 mL) of butter. When butter melts and sizzles, add fish cakes and pan-fry until golden and crispy on both sides.

Variation: Try adding some of your favourite fresh herbs -- tarragon, dill, parsley, oregano and thyme leaves all work well. For a flavour twist, you may substitute horseradish for the mustard. Fish cakes are traditionally served with mustard pickles but tartar sauce, cocktail sauce and even salsa are good as well.