Salmon Cakes with Lemon Chive Sauce

1 lb skinless salmon fillet, cut into 1/2-inch pieces

3 slices firm white sandwich bread, torn into small pieces

1/4 cup mayonnaise

1 large egg, lightly beaten

1/2 tsp ground coriander

1/4 tsp cayenne

4 Tb chopped chives, divided

1 1/2 tsp grated lemon zest, divided

2 Tb olive oil

3/4 cup sour cream

1 tsp fresh lemon juice

Accompaniment: lemon wedges

Mix together salmon, pita, mayonnaise, egg, coriander, cayenne, 1 tablespoon chives, 1 teaspoon zest, and 1/2 teaspoon salt. Season with black pepper and form into cakes.

Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers. Cook salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total.

Stir together sour cream, lemon juice, 1/4 teaspoon salt, remaining tablespoon chives, and remaining 1/2 teaspoon zest. Serve salmon cakes with sauce.