Appetizers · By Jocelyn
Salmon Cakes with Spicy Relish
This recipe is a happy melange of many flavours, created during my lockdown experimentation phase. Full of healthy ingredients and full of flavour, it's a dish that can only benefit from your creativity! This makes 6 large cakes — 2 are sufficient for a main meal (as pictured). Feel free to make the cakes smaller for an appetizer. I suggest serving alone because they are so strongly flavoured.
Ingredients
- 1 large tin salmon (213 g) or 4–5 small salmon fillets
- ¼ red/yellow/orange bell pepper
- ¼ medium onion
- 2 tbsp dijon mustard
- 1 large lemon, juiced (divided)
- 2 tbsp dill
- 2 cloves garlic
- 1½ tsp celery or garlic salt (or half of each)
- ½ tsp pepper
- 1 tsp Worcestershire sauce
- 1 egg
- ⅓–½ cup breadcrumbs
- 4 tbsp mayo
- 1 tbsp pickle, finely chopped
- 1–1½ tbsp Sriracha or garlic chili sauce
- 1 tsp celery or garlic salt (or half of each)
- ¼ tsp pepper
- Optional: 2 cloves pickled garlic, finely diced
- Alfalfa sprouts
Method
- 1
Chop bell pepper and onion as finely as possible. Fry in pan with olive oil until soft and brown, about 5 minutes on medium heat. Set aside to cool.
- 2
Beat the egg in a large bowl. Stir in mustard, juice of ½ a lemon, dill, garlic, celery and/or garlic salt, pepper, and Worcestershire.
- 3
Add the drained, shredded salmon to the bowl. If using fresh/frozen salmon, cook, cool, and shred the fish into the bowl. Add the breadcrumbs ¼ cup at a time. Mix thoroughly. The mixture should squelch a bit when pushed with the back of a spoon, but there shouldn't be excess liquid draining off.
- 4
Form the cakes by hand, rolling into a ball and flattening. Make sure you compress the edges so the cakes are less likely to flake apart when cooking. Cover and refrigerate until ready to cook.
- 5
For the relish, mix together the mayo, chopped pickle, sriracha or garlic chili sauce, juice of ¼ the lemon (use less or more, depending how thick you want the sauce), and garlic and/or celery salt, and pepper. I like to also add a couple cloves of very finely chopped pickled garlic too. Chill the sauce.
- 6
Heat olive oil and fry the cakes until dark golden brown on both sides. Top with the sauce and sprouts. Serve hot!
A note from Jocelyn
Drink/wine pairing: Sauvignon Blanc.
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