Smoked Salmon Cakes With Cucumber-Dill Sauce
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Serves/Makes: 6
Ready in: < 30 minutes
- 1 pound hot or cold smoked salmon, chopped coarsely
- 1 egg
- 1 cup soft bread crumbs
- 1/2 cup plain yogurt
- 1/4 cup celery, chopped
- 1/4 cup green bell pepper, chopped
- 1/4 cup onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon butter or margarine
- 1 tablespoon lemon juice
***Cucumber-Dill Sauce***
- 1/2 cup plain yogurt
- 1/2 cup cucumber, finely chopped
- 2 teaspoons fresh dill, chopped
- OR
- 1/2 teaspoon dried dill
Place salmon in food processor bowl or blender and process until very finely chopped, then set aside. Melt butter over medium heat in small skillet; add celery, green pepper and onion, and cook, stirring occasionally, until tender. In a medium bowl, combine salmon/onion mixture, bread crumbs, yogurt, egg and lemon juice; mix well, then shape mixture into patties. Heat olive oil in large skillet over medium-high heat, add patties and cook (about 5 minutes), or until lightly browned on both sides, turning once. Serve salmon cakes with cucumber-dill sauce. Cucumber-Dill Sauce: Combine all sauce ingredients in small bowl and mix well. Serve with Salmon Cakes. Tip: Add a little chili powder or taco seasoning to Salmon mixture, then cook as directed. Serve with your favorite salsa.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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