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entree-seafood

Smoked Salmon Cakes with Ginger Mayonnaise


Ingredients:

FOR THE SALMON CAKES

1 ½ lbs.  North Shore Smoked Salmon Trim, cut to approx. ¼” dice

2T  Natural Pak Extra Heavy Mayonnaise

¼ C  MarketSource Chopped Green Onion

2 T  Parsley, chopped

¾ tsp  Salt

1 ½ T  Lemon Juice

FOR THE MAYONNAISE

1 ½ T  Ginger, fresh, peeled, minced

1 C  Natural Pak Extra Heavy Mayonnaise

2 tsp  Sugar

As Needed  Milk

 

Directions:

Combine all ingredients for the Salmon cakes together, mix well.

Form salmon mix into cakes and place in freezer for 10 minutes.

Bread each salmon cake in flour, egg wash and breadcrumbs repeating procedure twice for each cake.

Pan fry in oil over medium heat.

To make the Ginger Mayo, mix all ingredients well in mixing bowl.

Add milk 1 T at a time to loosen mayo so as to form soft peaks when dropped from spoon.

Refrigerate until ready to use – serve as side sauce with salmon cakes.

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