Salmon Cakes

Yield: 6 servings, as an appetizer

Chopped smoked salmon, scallions, red pepper, garlic, lemon zest, lemon juice, dill, egg, panko, pepper and salt stirred up together. Formed into round mini cakes, chilled then boiled in water. With a side of Asparagus fried in olive oil and seasoned with pepper and salt.

Ingredients:

Salmon cakes:

• 1 lb (454 g) piece fresh salmon skin on
• 3 oz (85 g) smoked salmon approximately 4 slices
• 3 scallions
• 1 clove garlic
• 1/2 red pepper
• 1 tablespoon (15 ml) fresh dill
• 1 large egg
• juice and zest of 1 lemon
• ¼ cup (60 ml) panko bread crumbs
• salt and pepper
• vegetable oil for frying

Dipping sauce:

• 1 cup (250 ml) Greek yogurt
• 2 tbsp (30 ml) minced fresh chives
• 2 tbsp (30 ml) fine chopped fresh dill
• zest and juice from 1 lemon
• ¼ cup (60 ml) grated cucumber
• salt and pepper

Method:

Remove skin from salmon and reserve in the refrigerator for salmon skin chips.  Dice the salmon into 1/8 inch (.31cm) dice and place in a large bowl.

Roughly chop the smoked salmon into 1-inch (2.5cm) pieces add to the bowl. Fine chop the scallions, garlic and dill.

Dice the red pepper into 1/8 inch (.31cm) dice. Add to the bowl.

Lightly beat the egg and add to the bowl.

Add the juice and zest of one lemon.

Add the panko bread crumbs and salt and pepper.

Mix all ingredients to combine.

Using your hands form cakes into 2 inch (5cm) rounds with ¾ inch (2cm) thickness.

Place on a parchment lined tray and refrigerate for 30 minutes to set.

Remove cakes and salmon skin from the refrigerator.

Preheat oil to 375 F (176°C).

Remove any excess moisture or fat from the salmon skin.  Angle your knife 40° and gently scrape the salmon skin.  Cut into 1-inch (2.5cm) strips.

Place the pieces of skin into the hot oil and cook for 2 minutes or until crispy and golden. Remove using a spider or slotted spoon and place on paper towel-lined tray to drain.

Place 4 to 5 cakes into the hot oil and cook until crispy and golden brown all over. Remove cakes using a spider or slotted spoon and drain on paper towel-lined tray.

Repeat with remaining cakes.

To make the sauce fine chop the chives and dill.

Place yogurt into a medium bowl add the herbs, lemon zest and juice.  Grate the cucumber through the large holes of a cheese grater and place in a clean towel.  Squeeze out excess water and add to bowl. Season with salt, pepper and mix to combine.

Serve hot salmon cakes on a platter with a dollop of sauce on each. Garnish plate with salmon chips.