Happy Weekend ya'll!! You know what that means, brunch, brunch, brunch and more brunch. They say that my generation does brunch better then most and I would hole heartedly agree. If you don't believe me, check out this Time's article here, if it's in the Times then it must be true, right? There is something about a nice early afternoon eggs benny and a mimosa that really just feels right in the soul. Whether you tend to make it at home with friends or head to your favorite weekend eatery, these salmon breakfast cakelets are something I whole heartedly encourage you to try. Salmon, potatoes, DILL, eggs, eat, sleep, brunch, repeat. Cheers! xo sarah
yield 6 cakelets
1 scallion, chopped
1/2 red onion, diced
3 garlic cloves, minced
1 large potato, baked
1 lb salmon, poached
2 oz dill
1 lemon, zest
Saute, dill, garlic, onion, and scallions over medium low heat.
Lightly mash the baked potato so that it is soft but still has texture.
In a medium size bowl combine potato, scallions, onions, garlic, lemon zest, a few dashes of tabasco, a pinch of salt and pepper. (more to taste if you prefer it spicier!)
Using a fork, gently pull apart poached salmon until it is in chunks.
Add salmon to bowl and mix thoroughly.
Using your hands create small cakelet patties until mixture is finished.
Place patties in a saute pan that has previously been heated with olive oil over medium - high heat.
The olive oil and pan should be hot enough to lightly brown and crisp the cakelet. Flip over and repeat on other side until both sides are evenly browned.
*Be careful not to overflip cakelet as they can break apart.
Repeat until all cakelets are cooked.
Top with your favorite kind of eggs and garnish with some hollandaise sauce, a few of the sauteed dill sprigs and some salt and pepper.
*Recipe for hollandaise sauce can be found here!
photography by Sarah Dickenson