Salmon cakes with citrus tartar sauce
Source of Recipe
First published in Chatelaine's 01/2003 issue.
List of Ingredients
Salmon cakes:
1 egg
3 slices white sandwich bread, preferably day-old
7.5 oz (213 g) can salmon, drained
1 cup (250 mL) loosely packed baby spinach or mesclun greens
1 roasted red pepper
1 green onion (optional)
1/2 tsp (2 mL) dried tarragon leaves or dried basil
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) cayenne (optional)
1 to 2 tsp (5 to 10 mL) olive oil
Citrus tartar sauce:
1/4 cup (50 mL) mayonnaise
1 tbsp (15 mL) sweet green relish
1 tbsp (15 mL) freshly squeezed lime or lemon juice
1 tsp (5 mL) Dijon mustard
Recipe
1. In a small bowl, lightly beat egg. Cut off and discard crusts from bread. Tear or cut bread into small pieces, then stir into egg until mushy. Set aside. Place salmon in a large bowl. Remove and discard skin and any large bones. It's all right to leave in smaller bones. Coarsely chop spinach, pepper and onion. Stir into salmon along with tarragon, salt and cayenne. Mash egg-bread mixture with a fork to form a paste, then stir into salmon until evenly mixed.
2. Using wet hands, form salmon mixture into 6 small patties about 1/2 inch (1 cm) thick. Heat 1 teaspoon (5 mL) oil in a large frying pan, preferably non-stick, over medium heat. Place patties in pan. Cook, uncovered, until a deep golden crust forms on each side, 2 to 3 minutes per side. Add remaining teaspoon (5 mL) oil, if necessary.
3. Meanwhile, in a small bowl, stir mayonnaise with relish, juice and Dijon. Carefully remove cakes from pan to a serving dish. Serve with tartar sauce on the side for dipping.
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