Author Notes
This recipe is great for leftover salmon. It's easy and flavorful. I like to serve with raifort sauce. —Judy at My Well Seasoned Life
Ingredients
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1 pound
cooked salmon
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1/3 cup
finely chopped celery
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1/4 cup
finely chopped shallots
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1/2
red pepper finely chopped
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1 tablespoon
lemon juice
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zest of one lemon
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1/2 cup
mayonnaise
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3 tablespoons
horseradish
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3/4 cup
panko
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Tablespoon
cornmeal for breading
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1/2 cup
heavy cream
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1-2 tablespoons
horseradish
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oil for frying patties
Directions
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Chop all vegetables and place in medium sized bowl.
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Add lemon juice, zest, mayonnaise and horseradish to bowl and toss to combine.
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Crumble salmon into bowl keeping the pieces large as they will reduce in size once you start mixing.
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Sprinkle panko on top of salmon and and toss to incorporate. Taste and add salt, pepper or more lemon juice as needed.
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Divide mixture into 8 equal sized balls. Shape balls into patties. If you want to serve as an appetizer make the patties smaller.
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Sprinkle corn meal on a plate, place a patty on the cornmeal and coat top, bottom and sides of each patty with cornmeal.
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Heat medium sized saute pan, add oil and place patty in pan. Flip when browned and brown other side. Continue until all patties are done.
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Raifort Sauce--whip cream until soft peaks appear, fold in horseradish, salt and pepper. Serve with salmon cakes.
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