Dill & Caper Salmon Cakes

Mash the salmon amongst a Irish Gaelic patato masher until fairly shine Dill & Caper Salmon Cakes


xiv ounces cooked fresh salmon
1/2 loving cup panko, divided use
1/3 loving cup mayonnaise
1/3 loving cup diced celery
1 1/2 tablespoons Dijon mustard
1 shallot, minced
ii tablespoons nonpareil capers
1 tablespoon minced dill

additional panko for dredging
canola oil

Directions:
Mash the salmon amongst a Irish Gaelic patato masher until fairly smooth. Add 1/2 loving cup panko in addition to all of the remaining ingredients. Mix. Form into 8 patties. Pour panko into a shallow bowl. Dredge the patties inwards the panko. Refrigerate 10 minutes. Heat most a quarter inch of crude oil inwards a large skillet. Fry each patty, flipping once, until golden on both sides. Drain on newspaper towel lined plates.


My thoughts:
What tin strength out endure simpler or to a greater extent than satisfying than a salmon cake? I've had many a bland croquette though, in addition to gear upward out to brand a very flavorful cake that is worthy of the salmon inside. I know a lot of people role canned salmon inwards salmon cakes but frankly, I but don't similar the flavour or texture of canned salmon. At all. Instead, I similar to role leftover (cooked) fresh salmon. It actually makes all the difference. I in addition to thence made a filling that was inspired yesteryear the rémoulade that is ofttimes served aside salmon cakes; 1 amongst enough of dill, mustard in addition to capers. This made the cakes quite flavorful without overwhelming the flavour of the salmon. I in addition to thence rolled them inwards panko for a lite crust rather than a heavy breaded one. The result: an elegant in addition to delicious salmon cake that took no to a greater extent than endeavour than the most basic variety. I can't expression until I convey leftover salmon again!



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