1 tbsp scallions, minced

1 tbsp plus 1 tsp capers, chopped

2.5 oz smoked Alaska 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.