Salmon Cakes With Dill Sauce

Recipe by Aunt Willie
READY IN: 20mins
SERVES: 4
YIELD: 4 cakes
UNITS: US

INGREDIENTS

Nutrition
  • salmon cake
  • 1
    (14 3/4 ounce) can salmon, skin and bones removed (reserve liquid)
  • 1
    egg, lightly beaten
  • 1
    tablespoon mayonnaise
  • 14
    teaspoon salt
  • 14
  • 12
    teaspoon fresh dill, chopped
  • 14
    cup seasoned bread crumbs
  • 12
    cup breadcrumbs (for coating cakes)
  • 1
    tablespoon olive oil
  • 1
    tablespoon butter
  • dill sauce
  • 2
    tablespoons butter
  • 2
    tablespoons flour
  • 34
    cup reserved salmon liquid (add milk to make it 3/4 cup)
  • 1
    tablespoon fresh dill
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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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