Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Mini Creole Salmon Cakes

Article Image
Scott Phillips

Yield: Yields 24 hors d'oeuvres

 

Ingredients

  • 1 lb. raw salmon fillets (preferably wild), skin and pin bones removed, cut into 1-inch chunks
  • 1 large egg
  • 1 Tbs. country-style (grainy, but not whole-grain) Dijon mustard
  • 2 tsp. finely grated lemon zest
  • 1 tsp. hot sauce, preferably Crystal Hot Sauce 
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. chopped fresh thyme
  • 2 Tbs. extra-virgin olive oil
  • Giardiniera Relish and Rémoulade, for serving

Preparation

  • Put the salmon in a food processor and pulse until chopped medium coarse, two or three 1-second pulses. Take care not to overprocess. There should still be some chunky pieces; you don’t want a completely smooth purée. In a medium bowl, lightly beat the egg. Add the salmon and combine with a rubber spatula. Add the mustard, lemon zest, hot sauce, 1-1/2 tsp. kosher salt, and 1/2 tsp. pepper; mix until well combined. Cover the bowl with plastic and chill for at least 30 minutes or up to 4 hours.

    Remove the salmon mixture from the refrigerator. On a baking sheet, portion the mixture into 24 small mounds, about 3/4 oz. each.  With wet hands, gently shape each mound into a 1-1/2-inch-wide patty. Sprinkle a pinch of the thyme on both sides of each cake.

    Heat the olive oil in a large (12-inch) nonstick skillet over medium-high heat. When the oil is hot, add as many cakes as will fit comfortably in the skillet without crowding. Reduce the heat to medium. Cook the cakes, turning once, until nicely browned on both sides and the interior no longer looks raw, 3 to 4 minutes total cooking time. Be careful not to overcook the cakes. Transfer the cakes to a plate and cover to keep them warm. Serve hot, topped with dabs of either Giardiniera Relish or Remoulade

Reviews

Rate or Review

Reviews

  • sharont | 04/06/2011

    Love this recipe, have made it for a couple of years, very tasty and easy, It also freezes well and is handy for quick appy's.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks