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(Experiment 231) Salmon cakes

Ingredients

Patties

  • ~450g salmon filet diced small
  • ~1cup panko
  • 3 tbsp mayonnaise
  • 1 beaten egg
  • 1/2 tsp old bay seasoning or whichever one you like
  • 2 tsp dill finely chopped
  • half a stalk of celery chopped fine bell pepper would work too
  • dash lemon juice
  • dash of moutarde de Meaux use Dijon if you must
  • optional diced onion or shallots, green onion, cayenne if you like it hot etc. Be creative 😉

Tartar sauce

  • 1/2 cup mayonnaise
  • 1 tsp minced caper
  • 1/2 tsp lemon juice
  • 1/2 tsp lemon zest
  • 1 dill pickle chopped finely
  • Optional Dash of dijon mustard or Meaux /pinch of dill

Instructions

  • First let’s get the tartar sauce out of the way, simply combine all the ingredients, mix and put back in the fridge for later
  • For the salmon cake, combine all the ingredients except the panko, only put about 1/4 of it, we will use the remaining one to give it a coating. If it doesn’t hold at all, add some more panko. Shape the salmon cake into a small patty and gently roll it in the remaining panko. Repeat with all the cake.
  • Heat a pan over medium heat, add some oil and cook for 2 minutes on each side. Remove and place on paper towels to capture excess oil. I like to crack some fresh pepper + salt on top before serving.