1 tbsp scallions, minced
1 tbsp plus 1 tsp capers, chopped
2.5 oz smoked pink salmon, skin removed and meat flaked
1 cup leftover mashed potatoes
3/4 cup breadcrumbs
1/4 tsp freshly ground black pepper
1/4 tsp cayenne
Dill fronds, to garnish
1 tbsp grain mustard
2 tbsp mayonnaise
Mix together the salmon, mashed potatoes, scallions, scallions, black pepper, and cayenne.
Divide the breadcrumbs between two small bowls. Drop a heaping tablespoon of the salmon-potato mixture into one of the bowls. Use a second spoon to sprinkle breadcrumbs from the other bowl to coat the mixture fully. Repeat the process until you have no more salmon mixture left.
Get a cast-iron skillet hot over medium-high heat. Drizzle oil and swirl to coat. Place 3-4 cakes into the pan and cook undisturbed for 4-5 minutes - long enough to form a crust, so that they aren’t fragile to flip.
Turn to the second side and gently press around the edges with a spatula, then press the top of the cakes to evenly flatten each. Cook for another 3 minutes or until deeply golden. Transfer salmon cakes to a plate and cook the remainder in batches until done.
Stir together the mustard and mayo in a small dish and serve alongside the cakes, scattered with dill fronds.