Friday, August 18, 2017

Salmon Cakes with Gravad Lax for #FishFridayFoodies

I've had adventures I tell you, adventures, in and out of the kitchen.   And I'm a little late here with my entry for the Fish Friday Foodies event this month.
Smoked Salmon Cakes
And I'm supposed to be the Hostess?  Sorry...
But I got such a great dish to share with you.
First though, the theme this month was Preserved Fish - Pickled, Canned, Dried or? 
As a Dane I love Pickled Herring, and eat a lot of it.  I also love my dried, or smoked fish as well, and in fact decided to use a favorite in my recipe this month.
Gravad Lax or Cold Smoked Salmon.
We Danes like it draped over hard cooked eggs, on Stjerneskud or Shooting Star, and as a topping on all kinds of open face sandwiches.
But I was wondering how it would be in a fish cake.  I did win (pats self on back and dislocates shoulder), the Crab Cake Cookoff last month, and it gave me an idea.
I had some cold smoked salmon in the freezer and I wondered how it might be if I made it into a fish cake.
Well, I gotta tell you, I think I done hit it out of the park on this one, again.    And best of all, because smoked salmon is so flavourful, you don't need a great deal to make a killer salmon cake.
Smoked Salmon Cakes

Smoked Salmon Cakes

Smoked Salmon Cakes

Smoked Salmon Cakes
If you'd like to join in the fun, just email email Wendy at wendyklik1517@gmail.com.of Fish Friday Foodies.   We post and share new seafood/fish recipes on the third Friday of the month.   Visit our Pinterest page or our Facebook pager for more wonderful fish and seafood recipe ideas.

Yield: 12-14 Appetizer size cakes

Smoked Salmon Cakes

prep time: 10 MINScook time: 10 MINStotal time: 20 mins
These are extravagant, over the top, delicious bites of goodness, perfect for a special occasion. And best of all they won't break the bank, too badly.

INGREDIENTS:


  • 2 oz. Cold Smoked Salmon, diced finely
  • 1/2 - 1 cup crushed saltines or oyster crackers
  • 2-4 tablespoons mayonaise, I prefer Dukes brand
  • 2 stalks celery, fine dice
  • 1/4 cup onion, fine dice
  • 1 egg, separated
  • 4 teaspoons butter
  • 4 teaspoons olive oil
  • 1/2 -1 cup flour

INSTRUCTIONS:


  1. Dice the onion and celery in a fine dice, then saute them in 1 teaspoon each of the butter and olive oil, just til the onion is translucent. Set aside to cool. Separate the egg, beating the white and setting aside. Mix the mayonnaise and egg yolk together. In a separate bowl add the diced salmon, onions and celery together with crushed saltines. Add the egg yolk and mayonnaise mixture to the fish and vegetables and stir together. Fold in the beaten egg white. Form balls the size you want to cook and serve using either a ½ cup scoop or measuring cup. Drop the salmon cakes onto a flat plate containing the flour and turn gently to coat the salmon cakes. Flatten them a little, Sauté the flour coated crab cakes in a mixture of butter and Olive Oil until browned, turn over and brown on other side. Serve with my Remoulade Sauce.
Created using The Recipes Generator

Thanks for the comments, and pardon me for not replying, but for some reason I'm not able to do so at the moment, new computer and all, I need to figure out the settings again.  But I'm reading them all. 

Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

9 comments:

  1. Totally worth the wait. And thanks, too, for picking this topic. I am inspired to make some seafood cake this weekend!

    ReplyDelete
    Replies
    1. I've fallen in love with fish cakes of various sorts lately, and this recipe is a great way to stretch a pretty pricy fish. Actually, it's just an excuse for me to make more Remoulade.

      Delete
  2. Great minds think alike! I'm definitely trying these next! Smoked salmon is my weakness!

    ReplyDelete
    Replies
    1. I love smoked salmon, smoked amberjack, smoked eel, smoked fish of any sort, and this recipe worked out really well, in fact it will be making an appearance at Tapas this month alongside the crab cakes.

      Delete
  3. These sound tasty, and agree thanks for the theme - got me thinking!

    ReplyDelete
    Replies
    1. I've really gotten into various seafood cakes lately. I'm thinking of making some 'fiskfrikadeller' soon.

      Delete
  4. Gosh! these cakes looks so amazing. Wish I could taste these Sid! Thanks for hosting this wonderful event.

    ReplyDelete
    Replies
    1. These were good, I'm making more this weekend for guests so I will be able to see if they like them as well. Alongside my Lighthouse Crab Cakes that is.

      Delete
  5. Thanks so much for sharing your wonderful post with us at Full Plate Thursday this week. Please keep our great state of Texas in your thoughts and prayers as we are struggling with the aftermath of Hurricane Harvey. Hope you have a good week.
    Miz Helen

    ReplyDelete

I love to hear from my readers, so please feel free to drop me a note, let me know if you like something I made, it makes my day.