Very tender canned salmon cutlets with mashed potatoes. The flavor of this dish is given by a surprisingly tasty sauce.
It is necessary
- - 230 g of canned salmon;
- - 150 g pickled gherkins;
- - 35 g of capers;
- - Cayenne pepper;
- - 95 g watercress;
- - 465 g mashed potatoes;
- - 35 g flour;
- - 65 ml of vegetable oil;
- - 55 g of butter;
- - salt pepper;
- - 210 g of Dutch sauce;
- - 150 g lemon;
- - 45 ml of lemon juice.
Instructions
Step 1
Open a can of canned salmon and drain the liquid thoroughly. Then transfer the fish to a shallow dish, mash with a fork and stir with chopped capers and gherkins. Add cayenne pepper, salt and black pepper to the mixture. Mix everything thoroughly.
Step 2
1/3 of the cooked watercress must be set aside, and the rest of the grind in a blender, transfer to the fish. Transfer the finished mashed potatoes to the salmon, mix everything thoroughly.
Step 3
Pour flour on the cutting table. Form six round cutlets from minced fish, then carefully roll the cutlets in flour.
Step 4
Heat the sunflower oil in a frying pan and fry the patties on it for 4 minutes on approximately each side.
Step 5
Heat the hollandaise sauce slightly, add lemon juice, capers and remaining watercress. Serve the cutlets with prepared sauce.
