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Smoked Salmon Cakes with Red Pepper Sauce

Ingredients

  • 2 c. smoked salmon broken up
  • 1/2 c. chopped red bell pepper
  • 1/2 c. thinly sliced green onions
  • 1 Tbsp. oil
  • 1 tsp. Worcestershire sauce
  • 1 Tbsp. Dijon mustard
  • 1/3 c. mayonnaise
  • 1 c. Panko bread crumbs divided
  • 1 egg beaten
  • Oil for frying cakes
  • Red Pepper Sauce:
  • 1/2 c. mayonnaise
  • 1/2 c. sour cream
  • 2-3 Tbsp. Harissa or sriracha sauce

Instructions

  1. Shred the salmon with a fork or fingers. Put the red bell pepper and 1 tablespoon oil in small pan and saute for 3-4 minutes. Add the bell pepper, green onions, Worcestershire sauce, mustard, mayonnaise, 1/4 cup of the bread crumbs to the salmon. Mix until combined.
  2. Form the salmon mixture into patties. Beat the egg in a small bowl and then either dip the patties into the egg or use a brush and brush egg on both sides of Pattie then coat with the Panko bread crumbs. Refrigerate covered until ready to fry (or bake)
  3. Heat about 1/2" of oil in skillet until hot. Fry cakes on both sides until nice and brown. As they brown, put them on a cooling rack and then set in warm 325° oven until ready to serve. Serve with sauce.
  4. Red Pepper Sauce: Whisk all ingredients until smooth.