Smoked Salmon Cakes With Tarragon Sauce

The dense texture of smoked salmon makes it perfect for making cakes (think crab cakes). Bread crumbs and an egg help bind them. Be careful not to overwork the mixture. And if you have more than you want to cook now, freeze the leftover patties for another night.

    Ingredients:
    SAUCE
  • ½ cup mayonnaise
  • ¼ cup chopped tarragon
  • Juice of half a lemon
  • 1 tablespoon minced shallot

    CAKES
  • 12 oz. smoked salmon
  • ½ cup bread crumbs (fresh or dried)
  • ¼ cup minced red onion
  • ¼ cup mayonnaise
  • 1 large egg
  • 1 tablespoon chopped parsley
  • 2 teaspoons Dijon mustard
  • 1 teaspoon hot sauce
  • Juice of half a lemon
  • Pinch crushed chile
  • 1 tablespoon pork lard or vegetable oil*

    Directions:
  1. In food processor or blender, combine all sauce ingredients and pulse until well-combined and tarragon is finely chopped. Sauce can be made up to 1 day ahead. Store in refrigerator.
  2. Heat oven to 400°F. Combine all cake ingredients except lard in large mixing bowl; mix until just combined. Form the cakes with your fingers to roughly 2-ounce portions (about six cakes).
  3. Heat lard in large oven-safe sauté pan over medium-high heat until sizzling (test with a small piece of the cake mixture). Cook the cakes until brown on each side, turning once. Immediately place the pan of cakes in the oven; cook about 5 minutes or until internal temperature is 160°F. Serve with tarragon sauce.

TIP *You can purchase pork lard at Hispanic or ethnic grocery stores.

6 salmon cakes


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