Prep 40 mins
Cook 15 mins
A NPR recipe by Linda Balslev. She says, "The flavors are rich and balanced from smoked salmon, sweet onion and fiery jalapeno." The cakes are a popular topping for smorrebrod (Danish open sandwiches).
- 1 1⁄2 lbs salmon fillets, skinned pin bones removed, cut in chunks
- 1⁄4 lb smoked salmon, coarsely chopped
- 1 3⁄4 cups panko breadcrumbs, divided
- 2 scallions, ends trimmed, minced
- 1 medium jalapeno pepper, stemmed, seeded and minced
- 1⁄4 cup grated yellow onion, with juices
- 3 tablespoons finely chopped Italian parsley or 3 tablespoons cilantro
- 2 tablespoons greek-style whole milk yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon Tabasco sauce (to taste)
- 1 teaspoon fresh ground black pepper
- vegetable oil, for pan frying
The Rest (Optional)
- rye bread, slices
- fresh dill sprig
- remoulade sauce (recipe below)
- fresh chives, finely chopped
- lemon wedge
- 1⁄3 cup mayonnaise
- 2⁄3 cup sour cream or 2⁄3 cup creme fraiche
- 2 tablespoons finely diced cornichons
- 1 tablespoon capers, coarsely chopped
- 2 teaspoons Dijon mustard
- 1⁄2 teaspoon curry powder (optional)
- Combine salmon filets and smoked salmon in bowl of food processor. Pulse to coarsely chop without over processing. Transfer salmon to a large bowl. Add 1/4 cup Panko breadcrumbs, scallions, jalapeno, onion with juices, parsley, yogurt, lemon juice, Tabasco and black pepper. Gently mix to thoroughly combine.
- Pour remaining 1 1/2 cup Panko breadcrumbs in a shallow bowl. Scoop salmon with a soup spoon and carefully form into a plump 2-inch patty with your hands. Carefully roll salmon cake in Panko to coat. Place on platter. Repeat with remaining salmon, adding more Panko to bowl if necessary. (Patties may be formed up to 3 hours before cooking. Cover loosely with plastic wrap and refrigerate.).
- Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add fish cakes in one layer. Fry, turning once, until deep golden brown and cooked through, about 3 minutes per side. Transfer fish cakes to a plate lined with a paper towel to drain; keep warm. Repeat with remaining salmon.
- To assemble smorrebrod, lightly butter (optional) a slice of rye bread. Arrange a few dill sprigs over butter. Place salmon cake on dill. Spoon a generous teaspoon of remoulade on top of salmon cake. Garnish with snipped chives and a lemon wedge.
- To Make the Remoulade: Combine all of the ingredients in a bowl and mix well. Makes about 1 1/4 cup.