Salmon Cakes
Written by Marie Nygren, Posted in marie nygren, Recipe Articles, serenbe
I featured these Salmon Cakes this past weekend at the Farmhouse and they are always a favorite!
It really is a simple recipe and I hope you enjoy it as much as I do.
- 2 cups finely flaked poached or grilled salmon ( I prefer poached)
- 1 tablespoon dry mustard
- 1/4 cup chopped fresh chives
- 1 tablespoon finely chopped capers
- 1/2 cup mayonnaise
- 1 1/2 cups fresh bread crumbs
- Fine dry bread crumbs, for dredging
- 6 tablespoons (3/4 stick) butter
In a large mixing bowl, combine the salmon, lemon, juice, dry mustard, parsley, chives, capers, and mayonnaise and toss till well blended. Add the fresh bread crumbs.
Using your hands, form the mixture into 4 or 5 cakes and pat lightly in the dry bread crumbs.
In a large, heavy skillet, melt the better over moderate heat. Add the cakes and cook till golden brown, 4 to 5 minutes on each side. Keep warm till ready to serve with Caper Tartar Sauce.
Serves 4-6.
Caper Tartar Sauce
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- 2 tsp. lemon juice
- 4 drops Tabasco
- 1/4 tsp pepper
- Salt to taste
- 1 tbs finely chopped green onion and capers
Mix mayo and yogurt thoroughly and add lemon juice, Tabasco, salt and pepper. Stir in onions and capers.
Yum–gonna try these soon. Granny used to make Salmon cakes for us when we were growing up!
I hope you enjoy these as much as your Grandmother’s.
Marie