Salmon Cakes With Dill Sauce - cooking recipe

Ingredients
    salmon cake
    1 (14 3/4 ounce) 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
Preparation
    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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