House Smoked Salmon Cake Recipe
yuzu creme fraiche, cucumber salad, creole mustard.
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Ingredients
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Salmon Cake
Yuzu Crème Fraîche
Cucumber Salad
Creole Mustard
Method
Salmon Cake Preparation
- 1
Prepare the Salmon Mixture
In a large mixing bowl, combine the smoked salmon, cream cheese, breadcrumbs, egg, chopped green onion, dill, lemon juice, salt, and black pepper. Mix until well combined.
- 2
Form the Cakes
Using your hands, shape the mixture into small cakes, about 2 inches in diameter. Place them on a plate.
- 3
Chill the Cakes
Cover the plate with plastic wrap and refrigerate the salmon cakes for at least 30 minutes to firm up.
Yuzu Crème Fraîche Preparation
- 4
Mix Crème Fraîche
In a small bowl, combine the crème fraîche, yuzu juice, and salt. Stir well until smooth and set aside.
Cucumber Salad Preparation
- 5
Prepare the Cucumber Salad
In another bowl, add the sliced cucumber and red onion. Drizzle with rice vinegar and olive oil, then season with salt and black pepper. Toss gently to combine.
- 6
Chill the Salad
Let the salad sit for about 10 minutes to allow the flavors to meld.
Cooking the Salmon Cakes
- 7
Cook the Cakes
In a skillet over medium heat, add a little oil and cook the salmon cakes for about 4-5 minutes on each side, or until golden brown and heated through.
