Salmon biscuits with baked potato and leek

Preheat the oven to 200 ° C.

Wrap each potato in a piece of aluminum foil and place in an oven dish. Puff the potatoes for about 55 minutes in the middle of the oven.

Meanwhile, wash the leek and cut into thin rings.

Heat 2/3 of the butter in a thick-bottomed pan. Fry the leeks for 5 minutes on medium heat. Change regularly.

Add the wine and the water and let the leeks with the lid on the pan over low heat for 20 minutes. Season with pepper and salt.

Keep 4 sprigs of dill behind for garnishing and cut the rest coarsely.

Grate the yellow skin of 1 lemon. Cut the salmon into pieces. Put the salmon, dill and lemon zest in the food processor.

Add the breadcrumbs and the egg and season with salt and pepper. Grind briefly to a coarse mixture.

Form with wet hands 4 salmon mixture cookies.

Heat the rest of the butter in a frying pan. Fry the salmon cookies in 6 min. Until golden brown and done. Turn halfway. Keep warm on a plate under aluminum foil.

Add the crème fraîche to the leek and let it simmer for 2 minutes on low heat.

After 55 minutes, check that the potatoes are cooked by puncturing with a fork. If it comes out easily, they are done.

Carefully remove the potatoes from the foil. Cut the top along the length. Scoop out the potato crumbs with a spoon and mix with the leek.

Scoop the potato-leek mixture back into the potato and garnish with the trapped dill. Cut the other lemon into parts.

Serve the salmon cookies with the stuffed potato and lemon wedges. Yummy! .