by Millie Bentley
Greetings. Let’s go straight to the kitchen for this recipe. For those of you who have some leftover salmon and you love fish cakes, here is an easy recipe for salmon cakes.
Salmon Cakes
4 teaspoons olive oil, divided use
1 onion, finely chopped
1 stalk celery, finely chopped
2 tablespoons fresh parsley, finely chopped
1 ½ cups cooked salmon (or 15 oz. can salmon, drained)
1 egg, lightly beaten
1 ½ teaspoons prepared Dijon mustard
1 2/3 cups fresh breadcrumbs ( See Note)
½ teaspoon pepper
1 lemon, cut into wedges lengthwise
Dill Sauce (recipe follows)
Preheat oven to 400 degrees. Grease a baking sheet. Make Dill Sauce and refrigerate.
Sauté onion and celery in 2 teaspoons olive oil over medium heat, stirring, until limp but not brown – about 3 minutes. Remove from heat and stir in parsley.
Place salmon in bowl; flake with a fork and remove all bones and skin. Add egg and mustard; mix well. Add onion mixture, breadcrumbs and pepper. Mix well. Shape the mixture into 8 patties, about 2 ½ inches wide.
Heat remaining 2 teaspoons oil in skillet and fry 4 patties about 3 minutes until undersides are golden. Using a wide spatula, turn each one onto the greased baking sheet. Repeat with remaining 4 patties. Bake the patties until golden on top and heated through, about 15 to 20 minutes. Serve with Dill Sauce and lemon wedges.
Note: To make fresh breadcrumbs, trim crust from a slice of bread, tear into pieces and process in food processor until coarse crumbs form. 1 slice makes about 1/3 cup crumbs.
Dill Sauce
2/3 cup mayonnaise
2/3 cup sour cream
2 tablespoons green onions, finely sliced
2 tablespoons fresh parsley, finely chopped
½ teaspoon dried coriander (optional)
1 tablespoon fresh dill, finely snipped or 1 teaspoon dried dill weed
Salt and pepper to taste
Mix all ingredients well, cover and refrigerate. Can be made a day ahead of time.
Until next week, dear Reader, vaya con Dios.
