• 1 lb. fresh salmon, poached
• 4 oz. smoked salmon, minced
• 1 cup mashed potatoes, cooled
• ¼ cup finely chopped scallions
• 1/3 cup minced cilantro
• 2 eggs
• salt and pepper
• ½ cup unseasoned bread crumbs
• 2 pint tomatillos
• 1 onion, coarsely chopped
• 1 jalapeno chile, seeded and chopped
• 2 Tbsp. freshly squeezed lime juice
• ¼ cup extra virgin olive oil

Flake poached salmon into a bowl and mix with the smoked salmon, potatoes, scallions, 2 Tbsp. of the cilantro, and the eggs.  Season with salt and pepper.  Shape into 16 cakes each 3 inches in diameter and ½ inch thick.  Coat evenly with bread crumbs.  Cover and chill for an hour.  Meanwhile prepare the salsa: combine the remaining cilantro with the tomatillos, onion, chile, and lime juice in a food processor and pulse until finely chopped, not pureed.  Transfer to serving dish and set aside.  Cook salmon cakes by heating oil in a skillet over medium heat.  Fry cakes, turning once, for about 8 minutes a side, until golden brown.  You can also broil the salmon cakes until browning and heated through.  Serve immediately with salsa.

From The Great Potato Book by Florence Fabricant.