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Salmon: Dilled Fresh Salmon Cakes

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"There's nothing wrong with using top-grade pink or red canned salmon for these buttery cakes, but why go to that expense when leftover poached or grilled salmon steaks are so much better and certainly easier on the budget? Likewise, this is one time when fresh dill makes all the difference in the world, so shop accordingly. Serve the cakes with French fries, coleslaw, and maybe some fried dill pickles, and while some Southerners like tartar sauce with any style of fish cake, I personally prefer only a good squeeze of lemon on mine."

List of Ingredients

â—¦ 2 cups finely flaked poached or grilled salmon
â—¦ Juice of 1 lemon
â—¦ 1 teaspoon dry mustard
â—¦ ¼ cup chopped fresh parsley leaves
â—¦ 1 tablespoon chopped fresh chives
â—¦ 1 tablespoon minced fresh dill
â—¦ 1 tablespoon finely chopped drained capers
â—¦ ½ cup mayonnaise
â—¦ 1 to 1½ cups fresh bread crumbs
â—¦ ¼ cup chicken broth
â—¦ Paprika to taste
â—¦ Fine dry bread crumbs, for dredging
â—¦ 6 tablespoons (¾ stick) butter
â—¦ Fresh lemon wedges



Recipe

In a large bowl, combine the salmon, lemon juice, dry mustard, parsley, chives, dill, capers, and mayonnaise and toss till well blended. Add enough of the fresh bread crumbs to tighten the mixture, then add enough chicken broth to produce a firm but moist consistency.

Using your hands, form the mixture into four oval cakes and brush both sides with a little chicken broth. Sprinkle each with paprika and roll lightly in the dry bread crumbs.

In a large, heavy skillet, melt the butter over moderate heat, add the cakes, and fry till golden brown, 4 to 5 minutes on each side. Drain on paper towels and serve warm with lemon wedges.


Makes 4 servings