This twist on crab cakes pairs flavorful salmon with a tangy lemon dill cream in a recipe that’s easy to whip up for a large gathering. Recipe from Bluehouse Salmon
Ingredients
- 1 1⁄2 cups creme fraiche
- 1⁄4 cup lemon juice, freshly squeezed
- 3 tablespoons lemon zest
- 1⁄2 cup dill, chopped
- 1⁄2 tablespoon kosher salt
- 2 teaspoons coarsely ground black pepper
- 2 pounds fresh salmon, skin removed
- 1⁄2 cup + 4 tablespoons olive oil
- 1 teaspoon white pepper, ground
- 1 teaspoon kosher salt
- 1 cup diced red onion
- 3⁄4 cup diced roasted red bell peppers
- 2 tablespoons minced garlic
- 3⁄4 cup chopped fresh parsley
- 1⁄4 cup dill, chopped
- 3 tablespoons whole-grain mustard
- 4 eggs, beaten
- 1 cup panko bread crumbs
- 1 lemon, zested and juiced
- 1⁄2 cup chives, cut into 1⁄4” pieces
- 1⁄4 cup shallot, sliced
- 6-8 lemon wedges
About this recipe
MAKES 6 CAKES
Instructions
Combine creme fraiche, lemon juice, lemon zest, dill, salt and pepper in a small bowl and mix until well incorporated. Keep chilled until serving. Place the salmon, 1⁄2 cup olive oil, salt and white pepper in a food processor. Pulse until only bite-sized pieces remain. Transfer to a medium mixing bowl. Gently fold the remaining ingredients into the salmon mixture, mixing thoroughly with your hands. Do not break apart the large pieces while mixing as these will provide excellent texture. Form 6 patties of 5 ounces each (approx. 2⁄3 cup). Place the patties on a large plate.
Preheat the oven to 425 degrees. In a large nonstick skillet, heat the remaining 4 tablespoons of olive oil over medium-high heat. When hot, place the patties in the pan. Cook for 2 minutes on a single side and transfer them to the oven for 4-5 minutes. Remove from the oven and flip the salmon cakes over. Let sear for an additional 1-2 minutes.
Transfer the cooked patties to a paper towel to drain any excess olive oil. Transfer the cakes to a plate or platter and top each cake with a generous dollop of lemon dill cream. In a small bowl mix together the chives and sliced shallot and garnish each cake with a small herb and onion salad and serve with lemon wedges.
