Last Sunday I was overcome by a strong urge to fry stuff, sweet or savory it didn’t matter. All I was thinking about was some tasty filling with, more importantly, a crispy exterior. The best idea that came to mind was these amazing salmon cakes and I thought it was a novel idea. Some googling later I realized that this was quite popular and definitely not unusual. So, after experimenting with some recipes, I decided to make up my own from scratch because most of them weren’t suited to my taste…
This is what I learned:
The recipes that use pre-cooked salmon were all too strong, fishy and pasty inside, so fresh was the only option for me.
The salmon had to be patiently cut in small corn sized pieces not pureed in a processor.
Many recipes used potato with some success but my taste buds didn’t agree with that, so I had to use breadcrumbs only.
For this reason the breadcrumbs had to be homemade, from good quality Italian style bread, otherwise the flavor was compromised.
With these priorities, I came up with the following recipe and I hope you all enjoy it. The only thing that has to be done very carefully is the breading process. The cakes cook up to be pleasantly moist and fluffy inside so the patty needs delicate manipulation in order for it to stay in one piece don’t be tempted to thicken it with more crumbs or potato as this will compromise the flavor.
– 500gr fresh salmon fillet chopped in corn sized bits
– 2 scallions very finely chopped
– 1/3 of a yellow bell pepper very finely chopped
– 1tbs Philadelphia cheese
– 1tbs mayonnaise
– 1tbs chopped parsley or dill
– 2 eggs beaten 1 for the breading and 1 for the patty
– 1tsp dijon mustard
– 1tbs lemon juice
– zest of 1/3 of a lemon
– 1cup + 5 tbs breadcrumbs
– 1cup flour
– touch of cayenne
– 1tsp salt and pepper
– frying oil
1. Bake a loaf of stale, quality italian bread cut in half lengthwise at 150 until very slightly golden brown.Remove and let cool, then working in small batches in a food processor, pulse the pieces of bread 5-6 times until the right consistency is reached. Don’t over process, it shouldn’t look like flour.
2. Mix the scallions, bell pepper, mayo, philly, lemon juice and zest, mustard, 1 beaten egg,5 tbs breadcrumbs and chopped salmon in a bowl until well incorporated but without overworking it.
3. Divide in 5 equal portions and shape into patties.
4. Place in front of you 1 bowl with the flour, 1 bowl with the beaten egg and 1 bowl with the breadcrumbs in this order.
5. Carefully dredge a pattie in flour first blowing away the excess… I say blowing because attempting to shake it off would destroy the pattie. Then dip it in the egg and then in the breadcrumbs. In order to keep it in good shape you have to get down and dirty in this process always supporting it with one hand.
6. Place frying oil in a skillet to the point where it reaches half way up the fish cake, not covering it. Preheat the oil on medium/medium-high heat (6 on my 1-9 burner) and fry for about 2 minutes per side until golden brown.
7. Place on kitchen paper lined plate and serve hot with some horseradish or tartar sauce.
…for more recipes from us, check out our archives.