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salmon fresh breadcrumbs milk egg salt ground pepper horseradish cream paprika fresh dill flour butter
Viewed: 65 - Published at: 4 years agoIngredients
- 12 ounces flaked salmon
- 6 tablespoons fresh breadcrumbs
- 1/4 cup milk
- 1 egg
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 1 tablespoon horseradish cream
- 1/2 teaspoon paprika
- 1 teaspoon fresh dill
- 1/2 cup flour
- 3 tablespoons butter
Method
- If you've got fresh salmon, broil or bake with a little olive oil, allow to cool, then flake. (Cook an extra fillet the night before, maybe?) Canned salmon is okay, but fresh tastes much better.
- Beat egg with the milk, salt, pepper and paprika in a medium-sized bowl. Add salmon, breadcrumbs, dill, and horseradish, and mix thoroughly. (For VERY SPICY cakes, add 2 tbsp horseradish).
- Use your hands to form six 11/2-inch diameter balls, flatten to about 3/4 inch rounds, and refrigerate for 1/2 hour. Before cooking, roll lightly in flour (being sure to dust off excess).
- In a large saute pan melt butter over medium heat. When it starts to bubble, add cakes and cook for 4 minutes then flip and cook for another 4 minutes (they should be browned, but not burnt). Serve immediately.*
- *Serve with lemon wedges or a nice Cucumber Salsa made up of chopped cucumber and tomato, spinach, red onion, salt, pepper, and lemon zest.
