Smoked Salmon Cakes Servings: 8 cakes Time: 30 minutes plus chilling and baking 2 tbsps butter (preferably unsalted) 1/2 cup red pepper, finely chopped 12 ozs. salmon fillet, poached, skin removed and cut into chunks 1 egg yolk 1/2 tsp freshly ground black pepper 1/2 cup onion, finely chopped 2 1/2 cups fine, fresh breadcrumbs (about 3 to 4 slices) 4 oz. smoked salmon, coarsely chopped 1 egg 1 tsp dijon mustard 1 tbsp chopped parsley Melt butter in heavy skillet. Add onion and red pepper and cook until softened, about 8 minutes. Transfer to food processor. Mix in 1 1/4 cups breadcrumbs, parsley, fresh and smoked salmon. Mix in remaining ingredients except breadcrumbs. Process just until mixed, ingredients should have some texture left. Cover and refrigerate until well chilled, at least 1 hour and up to 4 hours. Divide mixture into 8 balls. Flatten each into 3" cake. Coat cakes completely in remaining breadcrumbs. Place on oiled cookie sheet and bake in 350 F oven until hot (approximately 20 to 30 minutes), turning cakes over halfway through. Serve with tartar sauce. Comments: An easy tartar sauce can be made by mixing some relish with mayonnaise and a dash of lemon juice. Cakes can be made up to the point of baking and frozen. Wrap each cake individually before freezing. You may then thaw them before baking or bake from frozen allowing some extra time if frozen. Return to Fish Recipes