Servings: Serves 5–8
Place potatoes in a medium pot of cold salted water, and set over high heat. Bring to a boil, reduce heat, and let potatoes simmer until fork tender, about 30 minutes. Drain and set aside. Meanwhile, heat canola oil in a small skillet over medium-low heat. Add leeks and cook, stirring, until tender, about 10 minutes.
Peel potatoes and run them through a potato ricer or masher, which will yield about 2 cups when loosely packed.
Gently combine potatoes, leeks, and salmon in a bowl. Add mayonnaise, 2 teaspoons salt, and 1/2 teaspoon pepper, and work in just enough to attain a well-blended mixture. Divide mixture into 10 to 12 patties (2 1/2 inches in diameter), and set on a small tray. Cover and refrigerate for at least 1 hour.
Preheat oven to 200°; place an empty tray inside. Put flour in a shallow bowl, and add a pinch of salt. Stir together eggs and a pinch of salt in another shallow bowl. Arrange seeds in a third shallow bowl; add a pinch of salt. Dredge patties first in flour, then in egg, and finally in seeds.
Heat a medium skillet over medium-low heat. Add about 4 tablespoons oil and let stand until it shimmers—it should not smoke. Arrange 3 or 4 patties in skillet, and cook until dark golden brown, 3 to 5 minutes per side. Transfer cooked patties to tray in oven, then repeat process until all patties are cooked. Serve immediately with leeks vinaigrette on the side.
From the January 2010 issue of O, The Oprah Magazine
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