Chef Wayne Sych of Joe Fortes Seafood & Chophouse offers a fun appetizer
Salmon Cakes (makes 4 servings)
1.5 lbs Salmon meat, diced
80 ml Green onion, chopped
30 ml Dill, chopped
60 ml Mayo
20 ml Dijon mustard
2.5 ml Salt
2.5 ml Pepper
225 ml Panko bread crumbs
100 ml Panko bread crumbs for breading
Oil for shallow frying
Chop the salmon into fine cubes mix in the green onion, dill, mayonnaise, Dijon, 225 ml panko breadcrumbs, salt and pepper. Form into 3.5 – 4 oz cakes. Lightly sprinkle the cakes with the remaining 100 ml panko breadcrumbs. Heat the oil in a pan over medium heat to gently fry the cakes. Fry cakes approximately 3-4 minutes on each side until cooked through and golden brown. Serve on a warm serving platter with tartar sauce on the side.
Tartar Sauce
30 ml Finely minced red onions
60 ml Finely diced gherkins
240 ml Mayonnaise
10 ml Dijon mustard
5 ml Capers, chopped
15 ml Chopped fresh tarragon
2.5 ml Old bay seasoning
10 ml Fresh lemon juice
2 ml Tabasco sauce
Combine all ingredients together, adjust seasoning.
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