Lemon-Dill Salmon Patties with Creamed Spinach and Roasted Potatoes

Preparation Steps

1. Roast the potatoes

   Heat the oven to 220°C. Halve any larger Raw Baby Potatoes, then toss them with Olive Oil, Salt, and Ground Black Pepper on a large baking tray. Roast for 30 to 35 minutes, turning once, until deeply golden and easily pierced with a knife.

2. Cook the salmon

   Cook the salmon on low to medium heat so it does not get dry.

3. Mix the salmon

   Finely chop the baked Salmon Steak with a knife. Mix it with Eggs, BreadCrumbs, Dijon Mustard, Shallots, Fresh dill, the finely grated zest and juice of the Lemons, Salt, and Ground Black Pepper until evenly combined.

4. Rest and shape

   Cover the salmon mixture and refrigerate it for 10 minutes so the crumbs hydrate and the balls hold together. Shape it into evenly sized balls, pressing just firmly enough to compact them.

5. Cook the salmon patties

   Heat Olive Oil in a wide frying pan over medium heat. Cook the balls patties for 3 to 4 minutes on each side, until the surfaces are browned and the centres are opaque, juicy, and reach 63°C.

6. Cream the spinach

   Warm Olive Oil in a second pan over medium heat and add the Spinach in batches, letting each batch wilt before adding the next. Cook uncovered until most of the released liquid has evaporated. Stir in the Oat cream, Salt, and Ground Black Pepper, then simmer gently for 3 to 5 minutes until the cream lightly coats the leaves.

7. Serve

   Divide the creamed spinach, roasted potatoes, and salmon patties between plates. Serve while the patties are hot and the potato edges are crisp.