Receta Salmon Cakes with Gravad Lax for #FishFridayFoodies

by Sid's Sea Palm Cooking

I've had adventures I tell you, adventures, in and out of the kitchen.   And I'm a little late here with my entry for the Fish Friday Foodies event this month. And I'm supposed to be the Hostess?  Sorry... But I got such a great dish to share with you. First though, the theme this month was Preserved Fish - Pickled, Canned, Dried or?  As a Dane I love Pickled Herring, and eat a lot of it.  I also love my dried, or smoked fish as well, and in fact decided to use a favorite in my recipe this month. Gravad Lax or Cold Smoked Salmon. We Danes like it draped over hard cooked eggs, on Stjerneskud or Shooting Star, and as a topping on all kinds of open face sandwiches. But I was wondering how it would be in a fish cake.  I did win (pats self on back and dislocates shoulder), the Crab Cake Cookoff last month, and it gave me an idea. I had some cold smoked salmon in the freezer and I wondered how it might be if I made it into a fish cake. Well, I gotta tell you, I think I done hit it out of the park on this one, again.    And best of all, because smoked salmon is so flavourful, you don't need a great deal to make a killer salmon cake. If you'd like to join in the fun, just email email Wendy at [email protected] Fish Friday Foodies.   We post and share new seafood/fish recipes on the third Friday of the month.   Visit our Pinterest page or our Facebook pager for more wonderful fish and seafood recipe ideas. Yield: 12-14 Appetizer size cakesAuthor: Sid's Sea Palm CookingPrint Recipe Smoked Salmon Cakes prep time: 10 MINScook time: 10 MINStotal time: 20 mins These are extravagant, over the top, delicious bites of goodness, perfect for a special occasion. And best of all they won't break the bank, too badly. INGREDIENTS: 2 oz. Cold Smoked Salmon, diced finely 1/2 - 1 cup crushed saltines or oyster crackers 2-4 tablespoons mayonaise, I prefer Dukes brand 2 stalks celery, fine dice 1/4 cup onion, fine dice 1 egg, separated 4 teaspoons butter 4 teaspoons olive oil 1/2 -1 cup flour INSTRUCTIONS: Dice the onion and celery in a fine dice, then saute them in 1 teaspoon each of the butter and olive oil, just til the onion is translucent. Set aside to cool. Separate the egg, beating the white and setting aside. Mix the mayonnaise and egg yolk together. In a separate bowl add the diced salmon, onions and celery together with crushed saltines. Add the egg yolk and mayonnaise mixture to the fish and vegetables and stir together. Fold in the beaten egg white. Form balls the size you want to cook and serve using either a ½ cup scoop or measuring cup. Drop the salmon cakes onto a flat plate containing the flour and turn gently to coat the salmon cakes. Flatten them a little, Sauté the flour coated crab cakes in a mixture of butter and Olive Oil until browned, turn over and brown on other side. Serve with my Remoulade Sauce. Created using The Recipes Generator An InLinkz Link-up