Excerpted from Fraiche Food, Full Hearts

We created these salmon cakes for a recipe pairing for Sandhill wines, and they were a massive hit! Every time we make these, they are the first thing to be devoured, zero exceptions. You will want to make extra, trust us. The smoked salmon adds the most amazing flavour, and the dill tartar sauce is off-the-charts good. You can make smaller cakes using a smaller scoop and serve them as an appetizer, or make them as described and serve with a green salad (try our Great Green Salad on page 135) for a light lunch. Honestly, just try them and you’ll see what we’re talking about!

Yield: 8-10 Servings

Ingredients 

Salmon Cakes

• 1½ pounds (675 g) skinless wild salmon fillet cut into ¼-inch (5 mm) pieces (about 3 cups/750 mL)
• 7 ounces/200 g cold-smoked wild salmon cut into ¼-inch (5 mm) pieces (about 1 cup/250 mL)
• ¾ cup (175 mL) mayonnaise or vegan mayonnaise
• 1 teaspoon (5 mL) dry mustard
• ½ cup (125 mL) finely chopped red onion
• ½ cup (125 mL) finely chopped fresh dill, more for garnish
• 2 tablespoons (30 mL) thinly sliced fresh chives
• 3 tablespoons (45 mL) chopped drained capers
• 3 cups (750 mL) panko crumbs, divided
• Salt and pepper
• 3 eggs, beaten
• Avocado oil, for frying

Dill Tartar Sauce

• ¾ cup (175 mL) mayonnaise or vegan mayonnaise
• ¼ cup (60 mL) finely diced dill pickle
• ¼ cup (60 mL) finely chopped red onion
• ¼ cup (60 mL) chopped fresh dill, more for garnish
• 1 teaspoon (5 mL) drained capers, chopped
• Juice of 1 lemon

Directions

Make the Salmon Cakes

1. In a large bowl, combine both types of salmon, mayonnaise, mustard, red onion, dill, chives, capers, and 1 cup (250 mL) of the panko crumbs. Mix thoroughly. Season with salt and pepper, then mix in the eggs until combined.
2. Line a baking sheet with parchment paper. Place the remaining 2 cups (500 mL) panko crumbs on a large plate. Using a small ice cream scoop or your hands, form about 2 tablespoons (30 mL) of salmon mixture into a 3-inch (8 cm) round cake. Carefully place it on the pile of panko crumbs and gently press crumbs onto all sides of the cake. Using a metal spatula, carefully transfer the salmon cake to the prepared baking sheet. Repeat until all of the salmon mixture is used. Refrigerate the salmon cakes for 30 to 60 minutes so that they firm up (this will help them stay together when cooked).

Make the Dill Tartar Sauce

  In a small bowl, combine the mayonnaise, dill pickle, red onion, dill, capers, and lemon juice. Stir until well mixed. Cover and refrigerate until ready to serve.

  Line a large plate with paper towel. In a large frying pan, heat ½ inch (1 cm) avocado oil over medium-high heat. Working in batches, fry the salmon cakes, turning once, until golden brown on each side, 4 to 5 minutes per side. Using a metal spatula, transfer to the paper towel–lined plate. Repeat with the remaining salmon cakes. Serve hot with the Dill Tartar Sauce, garnished with fresh dill, if desired.

Excerpted from Fraiche Food, Full Hearts by Jillian Harris and Tori Wesszer.
Copyright © 2019 by Jillian Harris and Tori Wesszer.
Published by Penguin an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.