Salmon Cakes with Red-Pepper Mayo
Many fish-cake recipes begin with uncooked fish, which means the thick rounds spend a long time in the skillet. Use cooked salmon, a few cracker crumbs, generous spoonfuls of chili sauce (the kind you serve as a dip with shrimp cocktail), and the cakes need a brief saute only. Add red-pepper mayo and a handful of greens to the plate. If it’s breakfast you’re looking for, garnish each plump salmon cake with a rasher of bacon and an over-easy egg.
Use a food processor to make these, but pulse the motor gently so the fish does not turn into a puree.
MAYO
1/4 cup finely chopped roasted red pepper (from a jar or can)
3/4 cup mayonnaise
Salt and black pepper, to taste
Juice of 1 lemon
1/8 teaspoon cayenne pepper, or to taste
CAKES
1 pound roast salmon
Salt and black pepper, to taste
1/4 cup dill leaves
1 cup crushed saltines
1 egg, beaten to mix
3 tablespoons bottled cocktail sauce
Flour (for shaping)
3 tablespoons vegetable oil
1 small lettuce or 1 quart mesclun lettuces
Olive oil (for sprinkling)
Extra dill (for garnish)
MAYO
1. In a bowl, stir together the red pepper, mayonnaise, salt, black pepper, lemon juice, and cayenne pepper.
2. Taste for seasoning and add more salt or cayenne pepper, if you like.
CAKES
1. In a bowl, flake the salmon. Add salt, black pepper, dill, saltines, egg, and cocktail sauce. Toss well.
2. Transfer the mixture to a food processor. Pulse the mixture just until it is mixed, but not pureed. Stop the motor and scrape down the sides of the work bowl, then pulse again.
3. Dust a rimmed baking sheet with flour. With a spoon, divide the salmon mixture into 6 pieces. With hands dipped into flour, shape the pieces into flat patties.
4. In a large nonstick skillet over medium-high heat, heat the oil. When it is hot, add the patties. Cook without moving for 5 minutes. Turn and cook the other side for 5 minutes more or until the patties are golden brown.
5. Arrange 1 salmon cake on each of 4 plates. Add lettuce and sprinkle it with olive oil and salt. Add a spoonful of mayo to the cakes and garnish with extra dill.
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