Crispy Salmon Cakes With Artisan Edibles Meyer Lemon Chutney
INGREDIENTS (makes 32 salmon cakes)
1 large potato
¼ cup dry bread crumbs
2 green onions chopped
1 tbsp. Dijon mustard
¼ cup fresh chopped parsley
¼ tsp. each pepper and hot sauce
1 tbsp. lemon zest
½ tsp salt
1 egg beaten
2 cans smoked salmon or red sockeye, drained and flaked
2 tbsp. vegetable oil
Artisan Edibles Meyer Lemon Chutney
Peel and cut potato in half crosswise. In saucepan of boiling salted water, cover and cook potato until tender, about 15 – 20 minutes; drain and return to pot. Mash potato until smooth.
In large bowl, combine potato, bread crumbs, onions, Dijon mustard, parsley, lemon zest, pepper and hot sauce. Blend in egg. Fold in salmon. Let cool for 5 minutes. Form by rounded tbsp. (15ml) into ¼ inch patties. Place on baking sheet with parchment paper. Can cover and refrigerate for up to 24 hours.
In large non stick skillet over a medium heat, fry fish cakes in batches until golden about 4 minutes per side. Serve slightly warm with a dollop of crème fraiche and Meyer Lemon Chutney.
Salmon cakes can also be baked in the oven with a drizzle of olive oil at 350 degrees for approximately 25 minutes.
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