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1 Sweet potato, peeled and cubed
2 Tbsp Lemon Juice
2 eggs
2 green onions, chopped
2 tsp Apple Cider Vinegar
2 tsp Dijon Mustard
4 garlic confit cloves (or roasted garlic cloves)
4 Egg yolks
400 mls extra virgin olive oil (add extra if needed)
5 oz Salmon
Juice of half a lemon
Sea Salt
freshly ground Black Pepper
Preheat oven to 350.
Place salmon skin side down the baking sheet. Drizzle olive oil on the filet. Bake for 20 minutes. Remove from oven and let rest for 2 minutes. Using two forks separate salmon flesh from skin.
Place the garlic, egg yolks, mustard, vinegar and lemon juice in a food processor and process until combined.
With the motor running, slowly pour in the oil in a thin stream and process until the aioli is thick and creamy, add extra olive oil if needed.
Bring 2 cups of water to a boil and cook sweet potatoes until fork tender.
Drain potato and let cool. In a larger bowl mash the potatoes. Add the salmon, eggs, 2 tbsp aioli, and juice from half a lemon Mix until well combined. Don’t be afraid to use your hands. Form mixture into 2 inch patties.
Heat a thin layer of oil in 10-inch nonstick skillet. Fry each pattie over medium heat for approximately 5 minutes per side, until golden on both sides. Add more oil to skillet if necessary.
