SALMON CAKES WITH CUCUMBER SAUCE

INGREDIENTS:

1 lb. (500g) fresh cooked salmon

2 eggs

2 Tbsp. lemon juice

2 green onions, finely chopped

1 Tbsp. parsley, minced

1 1/2 cups soft bread crumbs (approximately three slices)

Salt and pepper

INSTRUCTIONS:

In a food processor fitted with a metal blade, process the salmon, eggs, lemon juice, green onions, parsley and bread crumbs until well combined. Season with salt and pepper to taste. Using 1/4 cup as a measure, form into cakes. Sauté in hot oil until golden brown on both sides and heated through. Divide and place on warmed plates. Serve with Cucumber sauce.

*Makes 4 servings*

CUCUMBER SAUCE:

2 eggs, hard-boiled

1 small cucumber, peeled, seeded, and chopped

1 small onion, chopped

1 Tbsp. fresh dill, chopped

1 Tbsp. pernod (optional)

3 Tbsp. vegtable oil

1/4 cup red wine vinegar

INSTRUCTIONS:

In a food processor fitted with a metal blade, process eggs, cucumber, onion and dill until finely chopped. Add the pernod (optional), oil, and vinegar, and process until well combined. Chill.

*Makes 2 cups.*

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