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.