Gourmet Salmon Cakes
These delicious salmon fishcakes are a medley of flavors and textures - tender flakes of salmon melded with the crunch of red pepper and shallot, zesty hints of lemon, and a kick of cayenne pepper all bound together with creamy mayo and breadcrumbs. Each bite brings a burst of freshness from the coriander. Serve these golden-brown fishcakes as a delightful appetizer or a satisfying main course.
— Constant Cookbook
Ingredients
- 400 gr fresh salmon
- 1/2 red pepper, finely chopped
- 1 shallot, finely chopped
- 2 tablespoons mayonnaise
- grated zest and juice of 1 lemon
- 150 gr breadcrumbs +100 gr for coating the fishcakes
- 1 egg
- 1/2 teaspoon cayenne pepper or peperoncino
- 2 tablespoons chopped fresh coriander
Instructions
- Steam the salmon or cook it for about 3 minutes in the microwave.
- In a bowl, combine the fish broken into pieces with a fork, the chopped pepper and shallot, zest and lemon juice, mayo, breadcrumbs, egg, cayenne pepper, salt and freshly chopped coriander. Mix all together, cover and cool in th efridge for 30 minutes or if you are in hurry for 15 minutes in the freezer.
- Place the rest of the breadcrumbs in a plate and take a spoonful of mixture and coat them on both sides. Fry gently until golden.
Yield
Makes 8 cakes
Comments
No comments found.