During the summer August 2021, we had scheduled crabcakes and when crab was getting ver scarce we decided to make our first smoked salmon cake. It was as big a hit as the crabcake. So here it is:

SMOKED SALMON-CAKES 2 40z servings
8 ounces smoked salmon, picked and flaked
2 ounces mayonnaise or aioli
2 tablespoons roasted red bell peppers, minced
2 tablespoons green onion, minced
2 teaspoon Flavors of the SEA blend
For cooking:
1/2 cup panko or cracker crumbs
2 tablespoons EVOO or salted butter

Place salmon, mayo or aioli, peppers, green onion and spice blend in a medium bowl; toss gently to combine. Adjust consistency with addional mayo to form cakes in your hands. Once completed, shape mixture into 2 even round cakes.

Meanwhile, preheat a medium sauté pan; add EVOO or butter to heat.
Place each cake into crumbs to lightly coat each side and place them into heated saute pan. Cook to brown evenly on both sides, Remove browned cakes to a cookie sheet lined with parchment and bake at 400F convection, for approximately 5-7 minutes to heat through.

If desired serve with Spicy Orange Aioli


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