Yield: Yields eight cakes.
The relish that accompanies these slightly spicy cakes reminds me of the pickley olive salad you get in a New Orleans muffuletta sandwich; in fact, as a variation, I like to make salmon cake sandwiches.
To make sandwiches, slice each roll in half and pull out a little bit of the insides. Spread some mayonnaise on the bottom halves of each roll, and place two salmon cakes over each bottom half. Scoop some of the giardiniera relish over the top halves of the rolls, including some of the juices, and gently press the two sides of each sandwich together. Cut each sandwich in half and serve.
To make mini cakes, portion the mixture into 24 small mounds (about 3/4 oz. each), gently shape into cakes, and cook until nicely browned on both sides, 3 to 4 minutes total.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Variation: I mixed dried thyme in to the salmon mix, and then coated the cakes in panko flakes before pan frying. Turned our really good and had a flavorful crunch too. Served it with hot sauce and mayo with a little dill and lemon!
I've made this recipe twice now, and both times have been extremely pleased with the result.I've served them with remoulade both times. These are going into our regular recipe rotation.
These fish cakes turned out to be delicious, but I had to slice them in half horizontally to cook the interiors. Next time I'll make the cakes half as thick to begin with. The giardiniera relish was just a wee bit salty for my taste, but otherwise very good. We'll definitely have Creole Samon Cakes again at our house.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.