A fresh and light way to serve red salmon with a lemony and light dipping sauce.
Boil the potatoes so they become very soft. Drain and mash and allow to cool slightly. In a bowl mash the salmon and mix with shallots, dill and parsley. Mix in potato and beaten eggs. Season to taste with salt and pepper. With tablespoonfuls of mixture make round cakes, dip in beaten egg and roll in breadcrumbs. Shallow fry a few at a time in oil, turning once when browned.
Simply mix the juice of half a lemon, three tablespoons of dill and a cup of whole egg mayonnaise.