2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
1/4 C chopped onion
1 egg
1/2 C mayonnaise
2 tsp Dijon mustard
1/2 tsp sugar
1/2 lemon, zested
1 (14-ounce) can wild salmon, checked for large bones
1 baked or boiled russet potato, peeled, and fluffed with a fork
1/4 C bread crumbs
2 T grated Parmesan
Freshly ground black pepper
1/2 C of The Olive Bin's Wild Dill Olive Oil
Dill Salmon Cakes
Ingredients
Number Of Servings: 4
Directions
- Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.
- Mix the bacon, onion, eggs, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition.
- For the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper to taste. Coat the patties in the bread crumb topping.
- Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3-4 minutes per side. Add more oil as necessary. Arrange on a serving platter and serve.
Additional Info
Recipe adapted from www.foodnetwork.com
