sportsman fishing adventures limited



 




Smoked Salmon Cakes

8 pounds smoked salmon, coarsely chopped
1 cup butter
2 cups finely chopped celery
2 cups chopped green bell pepper
2 cups finely chopped white onion
4 cups fresh bread crumbs
6 1/4 cups plain yogurt, divided
4 eggs
1 cup lemon juice
2 cups finely chopped seeded cucumber
2 tablespoons chopped fresh dill
1/2 cup olive oil, divided

Place salmon in a food processor and pulse until finely chopped; set aside. Melt butter in a large sauté pan; add celery, green pepper and onion. Cook until vegetables are translucent. Place cooked vegetables in a stainless steel mixing bowl. Add bread crumbs, 2¼ cups yogurt, eggs and lemon juice. Mix well with wood paddle or hands. Shape into 4-ounce patties and place on sheet pan lined with parchment paper. Hold in refrigerator until ready to cook. Place cucumber, dill and remaining 4 cups yogurt in a large mixing bowl. Mix until thoroughly combined. Cover and refrigerate until ready to serve. Heat a large skillet with 2 tablespoons oil. Place salmon pattties in pan in a single layer. Sauté until golden brown on each side (about 8 minutes total). Remove and place on paper-towel lined pan. Continue to sauté patties until all are cooked; add oil as needed. To serve, top with sauce. Garnish with lemon wedges and dill sprigs, if desired.
Yields 50 salmon cakes.



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