Ingredients

2 pounds smoked salmon, roughly chopped
1 tablespoon butter, softened
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1/2 cup finely chopped white onion
1 cup breadcrumbs
3/4 cup plain yogurt
1 egg
1/4 cup lemon juice
1/2 cup olive oil
Sauce:
1 cup yogurt, plain
1/2 cup finely chopped cucumber
2 teaspoons chopped fresh dill
Garnish:
Lemon wedges
Dill sprigs

Directions

1. Place smoked salmon in food processor and blend until finely chopped. Set aside.
2. Melt butter in saute pan; add celery, green pepper and onion. Cook until vegetables are transparent. Place cooked vegetables in stainless steel mixing bowl. Add breadcrumbs, yogurt, eggs and lemon juice. Mix well with wood paddle or hands. Shape into 4-ounces patties and place on sheet pan lined with parchment paper. Hold in refrigerator until ready to cook.
3. Place yogurt, cucumber and dill in mixing bowl. Mix together. Cover and refrigerate until ready to serve.
4. Heat saute pan with olive oil. Place 3 salmon patties in pan and saute until golden brown on each side, about 4 minutes per side. Remove and place on pan lined with paper towels to absorb extra oil. Place finished patties on warm serving plate. Top with cold sauce in center of the patties. Garnish with lemon wedge and a sprig of fresh dill.

If you'd like to serve these variations on crab cakes as hors d'oeuvres, shape them into bite-sized patties. You can cook them in advance, refrigerate, and warm them in the oven before serving.

If you'd like to serve these variations on crab cakes as hors d'oeuvres, shape them into bite-sized patties. You can cook them in advance, refrigerate, and warm them in the oven before serving.

Smoked Salmon Cakes
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