Salmon Cakes with Tarragon-Chive Dipping SauceGourmet's Studios
Recipe information
Yield
Makes about 36 salmon cakes
Ingredients
1 1/2 pounds skinless boneless salmon fillet
1 large egg
1/2 cup fine fresh bread crumbs
1 tablespoon Dijon mustard
1 teaspoon freshly grated lime zest
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Garnish: lime wedges
Accompaniment:Tarragon-Chive Dipping Sauce
Preparation
Step 1
Pat salmon dry and with a sharp knife cut into roughly 1/3-inch cubes. In a medium bowl lightly beat egg and gently stir in salmon and remaining ingredients until just combined.
Step 2
Heat a 12-inch nonstick skillet over moderate heat and, working in batches, drop 2-tablespoon measures of salmon mixture about 1 inch apart into skillet. Cook cakes until undersides are golden, about 1 minute. Turn cakes over and cook until just cooked through, about 1 minute more. Transfer cakes as cooked to a platter. Salmon cakes may be made 1 day ahead and chilled, covered. Bring cakes to room temperature before serving.
Step 3
Garnish cakes with lime wedges and serve with dipping sauce.
