Potato-and-Wild-Salmon Cakes with Ginger and Scallions
“I started making these fish cakes to use up leftover bits of salmon and potato,” says Sera Pelle, who enjoys them for breakfast or dinner. “But my family began to request them so often, I make them from scratch now.”More Salmon Recipes
The uncooked salmon cakes can be refrigerated overnight.
Citrusy, herbal Sauvignon Blanc is an expert pairing for fish—especially when the dish has an herbal component itself, like the creamy dill sauce here. Try one from France.