If you're not ready for winter and are yearning for lighter seafood fare, this smoked salmon cake recipe from Jillian Harris and Tori Wesszer is the answer. In their new cookbook, Fraiche Food, Full Hearts, the pair shares recipes from their families that are perfect for any occasion.
Salmon cakes
In a large bowl, combine both types of salmon, mayonnaise, mustard, red onion, dill, chives, capers, and 1 cup (250 mL) of the panko crumbs. Mix thoroughly. Season with salt and pepper, then mix in the eggs until combined.
Line a baking sheet with parchment paper. Place the remaining 2 cups (500 mL) panko crumbs on a large plate. Using a small ice cream scoop or your hands, form about 2 tablespoons (30 mL) of salmon mixture into a 3-inch (8 cm) round cake. Carefully place it on the pile of panko crumbs and gently press crumbs onto all sides of the cake. Using a metal spatula, care- fully transfer the salmon cake to the prepared baking sheet. Repeat until all of the salmon mixture is used. Refrigerate the salmon cakes for 30 to 60 minutes so that they firm up (this will help them stay together when cooked).
Dill tartar sauce
In a small bowl, combine the mayonnaise, dill pickle, red onion, dill, capers, and lemon juice. Stir until well mixed. Cover and refrigerate until ready to serve.
Assembly
Line a large plate with paper towel. In a large frying pan, heat ½ inch avocado oil over medium-high heat. Working in batches, fry the salmon cakes, turning once, until golden brown on each side, 4 to 5 minutes per side. Using a metal spatula, transfer to the paper towel–lined plate. Repeat with the remaining salmon cakes. Serve hot with the Dill Tartar Sauce, garnished with fresh dill, if desired.
- Yield:
- 6 to 8 servings
