These bite sized croquettes are great for entertaining because they are easy to make and look impressive. These hors d'oeuvres have all the components of a complete meal (potatoes, salmon, and asparagus) in one, and while they seem very fancy, they can be made with canned salmon. This recipe was inspired by The Traveling Locavores food blog.
Mash the salmon with a fork in a medium size bowl and stir in the egg. Meanwhile, drop the diced potato in a small pot and cover with water. Add a large pinch of salt and bring to a boil. Simmer until completely soft, then drain. Mash the potatoes or run through a ricer and add potatoes to the salmon.Combine the salmon, mashed potatoes, dijon, and capers until the mixture sticks together when pressed. Use your hands to form patties that are flat on the top and bottom and approximately 2-inches in diameter.Warm the oil in a large pan over medium heat and carefully set the salmon cakes in the hot oil to pan fry. Adjust the temperature as needed so that the cakes cook about 2 minutes per side until golden brown. Try not to flip the salmon cakes more than once as they can be fragile.Transfer the salmon cakes to a sheet tray lined with paper towels using a fork or slotted spatula.
To Make the Aioli
Set the mayonnaise in a small bowl. In a separate bowl or ramekin, add the saffron and water. Soak for 10 minutes to allow the water to absorb the flavor and color of the saffron. Strain over the mayonnaise and stir until smooth. To garnish, place a dollop on top of the salmon cake and add a sprig of fresh dill. Place the blanched asparagus on top if desired.
Notes
To blanch and shock asparagus means to submerge asparagus in boiling, well-salted water (blanch) just until cooked--about 30 seconds. To shock means to stop the cooking process by moving the asparagus to ice water. This protects the vibrant green color and prevents the asparagus from over-cooking.