Salmon Cakes with Tarragon-Chive Dipping Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
|
Ingredients:
1 1/2 pounds skinless boneless salmon fillet |
1 large egg |
1/2 cup fine fresh bread crumbs |
1 tablespoon dijon mustard |
1 teaspoon freshly grated lime zest |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
garnish: lime wedges |
accompaniment:tarragon-chive dipping sauce |
Directions:
1. Pat salmon dry and with a sharp knife cut into roughly 1/3-inch cubes. In a medium bowl lightly beat egg and gently stir in salmon and remaining ingredients until just combined.
2. Heat a 12-inch nonstick skillet over moderate heat and, working in batches, drop 2-tablespoon measures of salmon mixture about 1 inch apart into skillet. Cook cakes until undersides are golden, about 1 minute. Turn cakes over and cook until just cooked through, about 1 minute more. Transfer cakes as cooked to a platter. Salmon cakes may be made 1 day ahead and chilled, covered. Bring cakes to room temperature before serving.
3. Garnish cakes with lime wedges and serve with dipping sauce.
|
|