Ingredients:

2 medium Russet Potatoes
1 Baked Potato
3 cups ,water
1 teaspoon lemon juice

1 cup diced onion sauted
1/2 cup White Wine
Garlic Powder
2 tablespoons fresh Dill


1 Egg
2 tablespoons Flour
1/2 teaspoons Salt
1/2 teaspoon Black Pepper
3 tablespoons oil for frying

Directions:

1. Grate 1 raw potato with the fine mesh on your grater, into a bowl with ater and a little lemon juice.

2. The water and lemon juice will keep it from turning brown.

3. Grate 1 raw potato with the fine mesh on your grater, into a bowl with ater and a little lemon juice.

4. The water and lemon juice will keep it from turning brown.

5. Grate the next potato with the large mesh of the grater.
Then drain the potatoes, place in the center of a towel,
and wring out the excess water so they are dry.

6. Flake the salmon into a bowl.

7. Saute the onions till tender and reduce with the wine. mince up the fresh dill and grate the lemon peel.

8. Make a hole in the salmon and crack the egg in, whisk it and then add the seasonings.

9. Peel and grate the baked potato with the larger grater mesh. Mix it in with the other seasonings.

10. Form the salmon patties into 2-3 inch patties, 1 inch thick. Place them in a pan and heat your saute pan with several tablespoons of oil. Alternatively you can Air Fry the Salmon Kartoffelpuffer.

11. Add the oil and butter and brown on both sides. When nicely browned on each side they will be done in the center.

I served these with Remoulade Sauce.