Deviled Salmon Cakes


Deviled Salmon Cakes

Recipe By:

Chef Skip Laskody with Harris Teeter





2 cups Mayonnaise

2 tsp. dry mustard

3 cloves garlic

3 each gherkin

2 tbl. capers

2 tbl. parsley

1 tbl. tarragon

1/2 tsp. anchovy paste

Salmon Cakes

1 lg. green bell pepper

1 lg. onion, finely chopped

2 tender ribs celery, finely chopped

2 cloves garlic, finely chopped

1/4 cayenne pepper

1/2 tsp. paprika

1/2 cup Mayonnaise

1 large egg

1 lbs. Salmon filet, poached, flaked

1 1/2 cups breadcrumbs

1 cup olive oil

1) In a Food processor, combine the sauce ingredients and process smooth. Remove to a Chilled bowl, cover and chill.

2) In a mixing bowl combine the prepared veggies with the garlic, cayenne pepper, paprika, mayonnaise, egg chilled flaked salmon and mix well.

3) Add just enough breadcrumbs to form a Patti-like consistency. (reserve enough crumbs to press into the cakes just before pan frying.)

4) Scoop up about 2 tbl. of the salmon mixture and using your hands, shape into a 2 inch round cake, about 1/2 inch thick. Repeat procedure until all salmon material is used up.

5) Heat the olive oil in a heavy, deep sided skillet over medium heat to a temperature of 375 F. Sprinkle with remaining breadcrumbs and place the cakes into the hot oil and fry uncovered for 2 minutes per side. Turn it once.

6) Carefully remove with a slotted spoon and place on a paper towel to drain. Serve the salmon cakes with the prepared sauce.