Salmon Cakes With Dill Sauce
- Reviews 1
Ready In: 20 mins
Serves: 4
Yields: 4 cakes
Ingredients
salmon cake
- 1 (14 3/4ounce) can salmon, skin and bones removed (reserve liquid)
- 1 egg, lightly beaten
- 1 tablespoon mayonnaise
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄2 teaspoon fresh dill, chopped
- 1⁄4 cup seasoned bread crumbs
- 1⁄2 cup breadcrumbs (for coating cakes)
- 1 tablespoon olive oil
- 1 tablespoon butter
dill sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 3⁄4 cup reserved salmon liquid (add milk to make it 3/4 cup)
- 1 tablespoon fresh dill
Directions
- Flake salmon so no large lumps remain.
- Add egg, mayo, salt, pepper, dill and breadcrumbs. Mix well.
- Form into four cakes. Coat with additional breadcrumbs.
- Heat a skillet over medium heat and melt 1 Tbsp of butter. Add olive oil.
- Fry cakes in skillet until golden on both sides -- about 5 minutes per side.
- Remove cakes and to the pan, add 2 tbsp butter and 2 tbsp flour. Cook, stirring, until the roux is bubbly.
- Slowly add the milk/salmon juice, stirring all the while.
- Simmer 3 minutes, adding dill during last minute of cooking.
- Serve over fish cakes.
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