Dilled Salmon Cakes with Horseradish Sauce
2 14 3/4 oz. Cans of Alaskan Wild Caught Red Sockeye Salmon, drained.
OK... Technically, you can eat the bones, spinal column, fat, skin, etc., but I am not a cat. So, I remove all that scary looking stuff as best I can. Some of the little bones get left in and that's OK.
Next, in a large bowl, break up the fish with your fingers. Wash your hands first, of course.
Add 2 large eggs to the fish and mix it all up with your hands. Slimy. Squishy.
Add bread crumbs... they can be fresh, homemade crumbs or store bought, plain or herbed. Just add enough for body... kind of generously sprinkle it over the top and mix in. You want your mixture to be more wet than dry, so the cakes hold together while cooking. Cakes falling apart in the pan is the most frustrating thing about making salmon cakes.
Add Dill - fresh or dried... at least a tablespoon, maybe more according to your taste.
Optional: Minced onion, garlic, ground pepper.
Make your cakes and place on plate before cooking. I get about 8 cakes out of this recipe.
Heat olive oil over medium-high heat and add the cakes. After about 5 minutes, carefully flip. Cook the cakes until golden brown. I flip them a couple times, until they get the desired color. If they fall apart, don't despair... they still taste yummy.
Optional: Horseradish Sauce -
~ 2 T of Mayo, ~ 1 t prepared horseradish, optional ~ 1 T plain yogurt or sour cream and a big dash of dill. (These are approximate amounts. Play around to get the flavors you like best)
A tarter sauce is also good with the salmon cakes. But you don't really need a sauce.
Categories: Favorite Recipes
Tags: dill horseradish salmon cakes Salmon horseradish sauce
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