Salmon Cake Recipe

Salmon Fish Cakes with Horseradish-Sour Cream Sauce


by Chef Brenda Langston


Salmon Fish Cakes


Fresh salmon (or steelhead) is a treat — make that a tradition — once the leaves thin in fall. This recipe is a favorite at Cafe Brenda. Serve the cakes with a simple but distinctive sauce, like the horseradish-sour cream sauce. Or just add fresh herbs to mayonnaise as we've done here. Truth be told, this recipe is superb with white-fleshed fish like pike and walleye, too.

Ingredients

11⁄2 lbs. fresh salmon, cleaned and deboned

11⁄4 c. mashed, cooked potatoes

2 eggs, beaten

2 tsp. salt

1 tsp. fresh pepper

1 bunch green onions, minced

1/4 tsp. ground cardamom

11⁄2 tsp. grated orange peel

1 tbsp. chopped fresh cilantro

2 tbsp. chopped fresh parsley

flour or cornmeal for rolling cakes

4 tbsp. vegetable oil

'¢ Grind the cleaned salmon in a food processor or grinder. (Optional: Substitute approximately 6 oz. crumbled smoked salmon for some of the fresh salmon.)

'¢ Cook and mash potatoes. Set aside and cool.

'¢ In a bowl, mix together all remaining ingredients except vegetable oil. Add salmon and potatoes to mixture, shape into 2-inch patties, and dust the patties in flour or cornmeal.

'¢ Heat vegetable oil in a sauté pan until hot. Sauté cakes until golden brown on both sides. They should be firm but not overcooked — about 3 minutes on each side.

'¢ Serve with Horseradish-Sour Cream Sauce, Fresh Curry Mayonnaise, or Apricot Chutney. It's pleasing to serve these with more than one sauce. Makes 12 cakes.

Horseradish-Sour Cream Sauce

3/4 c. sour cream or yogurt

11⁄2 tsp. Dijon mustard

2 tbsp. freshly grated horseradish (or 1 tbsp. prepared ­horseradish)

1/2 tsp. salt

2 tbsp. chopped fresh dill (optional)

1/4 c. milk

'¢ Combine all the ingredients and mix well.

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