Crispy Salmon Cakes

★★★★★ 1 Review
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By Marian Arbour
from Newcastle, ON

From the Atlantic to the Pacific salmon we have this tasty fish and this recipe canbe made with fresh left over fish or as in this recipe the cakes are made with canned salmon.

serves 4
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients

  • 1 c
    18% table cream,,divided
  • 2 Tbsp
    fresh squeezed lemon juice
  • 1 Tbsp
    prepared horseradish
  • 2 can
    each 2/3 g sockeye salmon drained or 12 ounces cooked salmon
  • 1 1/2 c
    panko or seasoned bread crumbs divided
  • 1
    egg
  • 1 Tbsp
    chopped fresh dill or 1/2 tsp dried dill
  • 2
    green onions finely chopped
  • 2 tsp
    butter softened { approximately}
  • 6 c
    baby mixed greens
  • 12
    grape tomatoes sliced in half
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How To Make

  • 1
    Pour 3/4 cup cream in a bowl, gradually whisk in lemon juice then horseradish cover and put into refrigerator for 1/2 hour to thicken..drain canned salmon do not squeeze dry...In large bowl combine remaining cream and 1 cup of the crumbs, add egg, dill, s&p and stir with fork to blend, flake salmon into small pieces and add to bowl along with the green onions.
  • 2
    Shape salmon mix into 4 patties each about 3/4 inch thick place on a plate, spread remaining crumbs in a shallow dish....Heat a non_stick skillet over medium heat, brush the pan with a thin layer of butter andwork with 2 cakes at a time, dip cakes into crumbs and fry them 3 to 4 minutes each side until golden brown and hot in centre..brush skillet with remaining butter and cook the other 2 cakes the same..
  • 3
    In a bowl toss the greens with half the horseradish cream and arrange on to 4 serving plates top with cake and drizzle remaining cream over top and scatter tomatoes onto greens and cake. I sometimes sprinkle toasted sesame seeds over top as well.

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