- 1 large Idaho® baking potato, peeled and cut into cubes (about 8 ounces)
- 1-1/2 teaspoon kosher salt, divided
- 1 pound cooked red salmon, flaked, or 1 pound can red Alaskan salmon, drained, bones and skin removed, coarsely flaked
- 2 tablespoons chopped chives, divided
- 1 tablespoon lemon zest, divided, saving 1 teaspoon for creamy garnish
- 1 tablespoon fresh lemon juice
- 1 tablespoon grated fresh ginger or finely chopped pickled ginger
- 1 large egg, beaten
- 1/8 teaspoon cayenne
- 3 tablespoons Extra virgin olive oil, divided
- 2 tablespoons Greek yogurt
- 1/2 tablespoon chopped chives (from above)
- 1 teaspoon lemon zest (from above)
- 1 Idaho potato, about 6 ounces
- 1 Tablespoon extra virgin olive oil
- Kosher salt and freshly ground black pepper
- Cook potato cubes in water with 1 teaspoon kosher salt, until fork-tender. Drain.
- Mash in pan. Set aside. Place flaked salmon in a medium bowl. Add the mashed potato, 1-1/2 tablespoons chives, lemon zest (except 1 teaspoon), lemon juice, ginger, and beaten egg, 1/2 teaspoon kosher salt, and cayenne. Mix well.
- Shape into 16 small burgers.
- Heat 1 tablespoon olive oil in a large skillet over medium low heat. Sauté 8 burgers on both sides until lightly brown.
- Remove to plate. Repeat with remaining 8 burgers.
- In a small bowl, mix creamy garnish ingredients. Refrigerate until needed.
- Preheat oven to 425°.
- Place in a ziplock bag and toss with olive oil. Place potato slices in a single layer on a baking sheet lined with parchment paper. Sprinkle lightly with salt and pepper.
- Cover with a second sheet of parchment paper and place a second baking sheet on top to weigh down the slices.
- Place baking sheet on top shelf of oven and bake another 10-12 minutes, turning potato slices over after 6 minutes. Potato crisps will be golden brown.
Source: Idaho Potato Commission