Mini Salmon Cakes with Mustard Dipping Sauce
Easy to make. Delicious and very good for you.
Ingredients
For the Salmon Cakes
- 1 6 oz. Can wild salmon
- 2 Tbsp. Celery, minced
- 2 Tbsp. Shallot, minced
- 1 Tbsp. Capers, drained and chopped
- 2 Tbsp. Mayonnaise
- 1 tsp. Mango White Balsamic vinegar; or 1 tsp. lemon juice
- 1/2 cup Panko bread crumbs; or enough to hold the cakes together
- Freshly ground black pepper; a few grinds
- 1/4 tsp. Salt
- 2 Tbsp. Olive oil for frying
For the Mustard Dipping Sauce
- 3 Tbsp. Dijon mustard
- 1 Tbsp. Grainy mustard I prefer the Maille brand.
- 3 Tbsp. Mayonnaise
- 1/2 tsp. Tarragon, dried; more for topping the sauce
Instructions
To make the Mini Salmon Cakes
- Drain the salmon well and gently break it up in a medium sized bowl. Add the egg and mix until well combined.
- Mince the shallot and celery and add to the salmon/egg mixture. Stir until well combined.
- Roughly chop the capers. Add to the salmon mixture along with the mayonnaise, salt and pepper. Finally add 1 tsp. Mango white balsamic vinegar or a tsp. of freshly squeezed lemon juice. Lastly add the Panko bread crumbs.
- Form into 1 tablespoon sized balls and slightly flatten. You should end up with 18 little cakes. Place in the fridge uncovered for a couple of hours.
- Heat 1 Tbsp. of olive oil in a heavy bottom skillet until hot, but not smoking. Add half of the salmon cakes to the pan and fry until golden brown; about 3 minutes. Turn and fry for another 3 minutes. Remove from the pan.
To make the Mustard Dipping Sauce
- Combine all ingredients and mix well. Sprinkle a bit more dried tarragon over the top of the sauce.