Smoked Salmon Cakes
- ½ lb Smoked Salmon Pieces
- ½ lb Fresh Salmon
- 3 tbsp Mayonnaise
- 4 ½ tsp Ground Mustard
- 2 tbsp Grated Parmesan Cheese
- 1/3 cup Finely Chopped Celery
- ¼ cup Finley Chopped Onion
- 2 tbsp Fresh Chopped Parsley
- 1 tbsp Lemon Juice
- 1 cup Bread Crumbs
- 1 cup White Cornmeal
- ¼ – ½ cup Butter (to sauté cakes)
Thoroughly rinse smoked salmon pieces under cold running water. Cut fresh salmon into chunks (about 1 inch square). Steam the fresh fish until just done. Shock the steamed salmon with ice to stop it from cooking further. Set aside both salmons. In a large bowl mix together the next 8 ingredients until well blended. Set aside. Using food processor roughly puree the smoked salmon. Add the smoked salmon and bread crumbs to the egg mixture, blending well. Flake the steamed salmon and add to the mixture. Refrigerate mixture until very cold (an hour or more). Portion mixture into 3 oz cakes. Dredge each cake in cornmeal and sauté in hot butter (you may use oil or half oil and half butter if you prefer) until golden brown and cooked through.
Makes: 12 Cakes
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.