Salmon cutlets
4 servings
25 minutes
Salmon cutlets are an exquisite dish of European cuisine that embodies the harmony of delicate flavor and subtle aromas. Its cooking history originates from the traditions of fish regions in Europe, where freshness and quality of ingredients were valued. Salmon, rich in omega-3 and pleasant oiliness, combined with airy mashed potatoes creates a tender texture. A light lemon note and parsley aroma add freshness, while a golden crust after frying gives an appetizing crunch. These cutlets are perfect for both everyday dinners and festive gatherings, pairing well with sauces, vegetables or fresh salad. They can be served as a standalone dish or with a light garnish, making the meal refined and balanced.
1
Boil the peeled potatoes cut into small slices in salted water.
- Potato: 600 g
- Salt: to taste
2
Remove the skin and bones from the salmon fillet, rub it with olive oil and salt, and steam for 10 minutes (use an electric steamer or a colander placed over a boiling pot).
- Salmon fillet: 500 g
- Olive oil: to taste
- Salt: to taste
3
Dry the cooked potatoes and mash them with a fork in a large bowl. Add the cooled fish to the potatoes and mash it as well, then add flour, an egg, chopped parsley, and salt and pepper to taste. Squeeze in a few drops of lemon juice and grate a bit of zest. Mix well.
- Potato: 600 g
- Salmon fillet: 500 g
- Wheat flour: 1 tablespoon
- Chicken egg: 1 piece
- Parsley: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
- Lemon: 1 piece
4
Sprinkle some flour on the work surface and shape small round patties from the minced meat, coating them in flour to prevent sticking.
- Wheat flour: 1 tablespoon
5
Fry the cutlets as usual in vegetable or olive oil for about 3-4 minutes on each side.
- Olive oil: to taste