Ingredients

• 2 pounds skinless salmon fillet
• Salt and pepper
• 1 teaspoon cayenne pepper
• 1/2 cup dry white wine
• 1 onion, finely chopped
• 2 teaspoons minced garlic
• 1 1/2 cups chilled mashed potatoes
• 1/4 cup chopped fresh herbs (parsley, basil, and tarragon)
• Bread crumbs
• Vegetable oil
• Butter
• Roasted Tomato Mayonnaise
• 1 1/2 cups homemade or prepared mayonnaise
• 8 oven roasted plum tomatoes
• 3 tablespoons ketchup
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika

Instructions

1. Season fillets with salt, pepper and cayenne.
2. In a baking dish, place seasoned fish with wine, onions and garlic and bake in a preheated 350 degree oven for about 7 minutes or until fish is cooked through.
3. When fish is completely cooled, flake. Mix the flaked salmon with potatoes and herbs. Roll 6-ounce cakes in bread crumbs. In a saute pan, heat 1 tablespoon oil and 1 tablespoon butter. When hot, saute cakes so that the bread crumbs toast. Cook on both sides and place on sheet tray.
4. After all salmon-potato cakes are toasted, place sheet tray in oven for 10 minutes to heat cakes through.
5. In a blender or food processor combine, mayonnaise, tomatoes, ketchup, Dijon mustard, paprika; season, to taste, with salt and pepper.