Creole Salmon Cakes
The relish that accompanies these slightly spicy cakes reminds me of the pickley olive salad you get in a New Orleans muffuletta sandwich; in fact, as a variation, I like to make salmon cake sandwiches.
270 Servings - finecooking.com
Servings:
270 | Calories:
7 | Total Fat:
1g | Chol:
2mg |
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Nutritional facts are per serving and accuracy is not certain.
Calories:
13% Extra-virgin olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
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Ingredients
1 lb. raw salmon fillets (preferably wild), skin and pin bones removed, cut into 1 inch chunks
1 large egg
1 Tbs. country-style (grainy, but not whole-grain) Dijon mustard
2 tsp. finely grated lemon zest
1 tsp. hot sauce, preferably Crystal Hot Sauce
Kosher salt and freshly ground black pepper
1 Tbs. chopped fresh thyme
2 Tbs. extra-virgin olive oil
Giardiniera Relish
4 5- to 6 inch hoagie or sub rolls or lengths of soft French or Italian bread from a baguettetype loaf (the bread shouldn’t be too dense nor the crust too crunchy)
1/2 cup mayonnaise, or to taste
Directions : View recipe directions on finecooking.com
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