I love having a fridge full of leftovers after a big holiday meal. When you’re cooking for one, having dishes full of bits and pieces in your fridge makes pulling together a post-holiday dinner a fun challenge. You don’t need much more than a scoop of anything to make a tasty meal.
This meal came about after staring at the fridge, seeing the leftover Christmas mashed potatoes, and thinking how great they would be with a nice piece of salmon and some dill sauce. I’d been reading Barbara Sjoholm’s The Palace Of the Snow Queen so I think the dish also has a bit of a Nordic feel to it.
2 cups cold mashed potatoes
1 clove garlic, chopped
1 green onion, chopped
salt & pepper
1/4 of a small Savoy cabbage
1 tbsp olive oil
2 tbsp apple cider vinegar
salt & pepper
1 fillet of salmon
1/2 cup yogurt
1 tbsp lemon juice
1 tsp dry dill
For the potato cakes: combine the first five ingredients in a bowl, shape into patties and fry over medium heat in a bit of olive oil. Turn once when the bottoms of the cakes start to brown.
For the sour cabbage: toss the next five ingredients into a frying pan, cover and cook (stirring occasionally) until the cabbage has softened slightly.
For the salmon: brush the salmon lightly with olive oil and cook in a hot pan, 3 minutes a side.
For the sauce: mix together the yogurt, lemon and dill.
To serve: Plate the cabbage and potato cakes side by side, then top the cabbage with the salmon and sauce. Or if you’re feeling fancy, and your potato cakes haven’t fallen into small chunks, start with the potato, then the cabbage, then the fish and finally the sauce.