Potatoes (large, cut into thin slices) — 3-4 pieces
onion (minced) — 1 onion
The salmon (fillets without skin) — 400 g
The cream (fat) — 1/2 pack
Water — 1 stack.
chives (only white part minced) — 4 heads
pepper (freshly ground black)
dill (finely chopped) — 3 tbsp .
Lemon (quarters) — 1 pc
Serving temperature: Hot dish
Processing Type: Fried
In a large deep frying pan pour the vegetable oil, spread it evenly on the bottom, put the bottom of the potato, sliced ??into thin slices, sprinkle it with salt. Top with finely chopped onion, then salmon. Sprinkle with salt and pepper. Add water, cover and bring to a boil. Reduce heat and simmer until cooked potatoes and fish (approx. 15 minutes).
Put the salmon and potatoes in different bowls. Salmon mash with a fork. Pour in the cream and pyuriruyte potatoes, then add it to salmon, finely chopped chives (only the white part) and dill. Stir. Shape 8 small patties from the resulting mass fry them over high heat on both sides in vegetable oil until brown. Serve on lettuce with lemon slices, dill and sour cream.