Recipe by Christmas Carol
Move over, crab cakes! Salmon steals the show in this recipe. From Taste of Home.
Top Review by Miss Annie
I really did like the flavor of these cakes. I followed the recipe amounts, but I thought it looked a little too wet to hold, so I added more of the dry breadcrumbs. The cakes still were a little too wet to hold together. Next time I will halve the mayonnaise or omit it and let the egg be the only bonding agent. Definately a tasty way to cook salmon and I'm giving 4 stars because it is good, and I believe I can tweek itt so they hold. Thanks so much for sharing this recipe.
- 1 (14 3/4 ounce) canboneless salmon, drained
- 2 eggs
- 1⁄2 cup dry breadcrumbs
- 1⁄4 cup mayonnaise
- 1⁄4 cup finely chopped onion
- 1 -2 tablespoon prepared horseradish
- 1 tablespoon diced pimento
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 2 tablespoons butter or 2 tablespoons margarine
- 4 large romaine lettuce leaves
- your favorite remoulade sauce
Directions See How It's Made
- In a large bowl, combine all ingredients except the butter and lettuce leaves.
- Shape into 6 small cakes.
- Heat butter in a skillet over medium heat and cook cakes until browned, about 5 to 6 minutes per side.
- Arrange Romaine leaves on serving plate and place salmon cakes on top.
- Serve with your favorite remoulade sauce drizzled over, or on the side.
- Note; You may also shape these into 4 larger patties and enjoy them as a sandwich on Kaiser rolls.