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
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.