Salmon Cakes

By hmp13

Ingredients

• 22 oz (660 g) Atlantic salmon, chopped very fine
• 1/2 tsp (2 ml) dry dill weed
• 2 tsp (10 ml) Russian sweet mustard
• 2 tsp (10 ml) whole grain Dijon-style mustard
• 2 tsp (10 ml) prepared horseradish
• 2 tbsp (25 ml) sour cream
• 1 tbsp (15 ml) mayonnaise
• 1 tbsp (15 ml) finely chopped green onion
• kosher salt and freshly ground pepper, to taste
• 1/3 cup (75 ml) fresh bread crumbs
• 1 tbsp (15 ml) freshly squeezed lemon juice

Preparation

Step 1

Fold ingredients together. Make 8–10 cakes 3 inches (8 cm) in diameter, 1/2 inch (1 cm) thick.

Heat 2 tbsp (25 ml) canola oil over medium heat in a heavy bottomed pan. Fry the salmon cakes for 1 to 2 minutes each side or golden brown in colour (be careful not to overcook or the salmon will become dry).