Best 2 Smoked Salmon Fish Cakes With Dill And Remoulade Recipes

Indulge your taste buds with our delectable Smoked Salmon Fish Cakes with Dill and Remoulade, a culinary symphony that harmonizes flavors and textures. These delectable cakes feature succulent smoked salmon, a seafood treasure, delicately combined with tender potatoes, aromatic dill, and a touch of tangy lemon zest. Pan-fried to golden perfection, each bite offers a delightful contrast between the crispy exterior and the soft, flavorful interior. Accompanied by a luscious remoulade sauce, a creamy and tangy condiment infused with herbs and a hint of Dijon mustard, these fish cakes elevate your dining experience to new heights. Prepare to tantalize your palate with this exquisite dish that seamlessly blends the richness of smoked salmon with the vibrant flavors of dill and remoulade.

Let's cook with our recipes!

SMOKED SALMON FISH CAKES

Smoked Salmon Fish Cakes image

I saw quite a few salmon cake recipes here but thought I'd share this one as well. These are amazing, even my wife who doesn't like salmon (a concept I don't understand myself) really enjoyed them.

Provided by Kevin Young

Categories < 60 Mins

Time 1h

Yield 8 cakes

Number Of Ingredients 13

Ingredients

1 lb smoked salmon
1 lb mashed potatoes
2 tablespoons melted butter
2 tablespoons coarse grain mustard
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopeed
1/2 lemon, juice and rind of, grated
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup flour
2 eggs, beaten
1 1/2 cups breadcrumbs

Steps:

Flake salmon with a fork and place in a large bowl with potatoes, butter, and mustard and mix well.
Add dill, parsley, chives, lemon rind and juice, salt and pepper and mix thoroughly.
Divide mixture into eight portions and form into balls.
Flatten each ball to about 1 inch thick.
Dip each cake in flour, egg, and breadcrumbs thoroughly coating with each.
Fry fish cakes in oil over medium high heat until golden brown and crispy about 5-8 minutes on each side.
You can serve with a tartar sauce or some other condiment but really they are great just with a squeeze of lemon or a dash of tabasco.

Nutrition Facts : Calories 267.1, Fat 8.1, SaturatedFat 3.1, Cholesterol 74.7, Sodium 948, Carbohydrate 31, Fiber 2, Sugar 2.3, Protein 16.6

SMOKED SALMON FISH CAKES WITH DILL AND REMOULADE

Smoked Salmon Fish Cakes With Dill and Remoulade image

A NPR recipe by Linda Balslev. She says, "The flavors are rich and balanced from smoked salmon, sweet onion and fiery jalapeno." The cakes are a popular topping for smorrebrod (Danish open sandwiches).

Provided by gailanng

Categories Scandinavian

Time 55m

Yield 14 2

Number Of Ingredients 24

Ingredients

1 1/2 lbs salmon fillets, skinned pin bones removed, cut in chunks
1/4 lb smoked salmon, coarsely chopped
1 3/4 cups panko breadcrumbs, divided
2 scallions, ends trimmed, minced
1 medium jalapeno pepper, stemmed, seeded and minced
1/4 cup grated yellow onion, with juices
3 tablespoons finely chopped Italian parsley or 3 tablespoons cilantro
2 tablespoons greek-style whole milk yogurt
1 tablespoon fresh lemon juice
1 teaspoon Tabasco sauce (to taste)
1 teaspoon fresh ground black pepper
vegetable oil, for pan frying
butter
rye bread, slices
fresh dill sprig
remoulade sauce (recipe below)
fresh chives, finely chopped
lemon wedge
1/3 cup mayonnaise
2/3 cup sour cream or 2/3 cup creme fraiche
2 tablespoons finely diced cornichons
1 tablespoon capers, coarsely chopped
2 teaspoons Dijon mustard
1/2 teaspoon curry powder (optional)

Steps:

Combine salmon filets and smoked salmon in bowl of food processor. Pulse to coarsely chop without over processing. Transfer salmon to a large bowl. Add 1/4 cup Panko breadcrumbs, scallions, jalapeno, onion with juices, parsley, yogurt, lemon juice, Tabasco and black pepper. Gently mix to thoroughly combine.
Pour remaining 1 1/2 cup Panko breadcrumbs in a shallow bowl. Scoop salmon with a soup spoon and carefully form into a plump 2-inch patty with your hands. Carefully roll salmon cake in Panko to coat. Place on platter. Repeat with remaining salmon, adding more Panko to bowl if necessary. (Patties may be formed up to 3 hours before cooking. Cover loosely with plastic wrap and refrigerate.).
Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add fish cakes in one layer. Fry, turning once, until deep golden brown and cooked through, about 3 minutes per side. Transfer fish cakes to a plate lined with a paper towel to drain; keep warm. Repeat with remaining salmon.
To assemble smorrebrod, lightly butter (optional) a slice of rye bread. Arrange a few dill sprigs over butter. Place salmon cake on dill. Spoon a generous teaspoon of remoulade on top of salmon cake. Garnish with snipped chives and a lemon wedge.
To Make the Remoulade: Combine all of the ingredients in a bowl and mix well. Makes about 1 1/4 cup.

Nutrition Facts : Calories 172.8, Fat 7.4, SaturatedFat 2.2, Cholesterol 31.7, Sodium 294.6, Carbohydrate 12.3, Fiber 0.9, Sugar 1.9, Protein 13.8

Tips:

Choose high-quality smoked salmon: The quality of your smoked salmon will greatly impact the flavor of your fish cakes. Look for salmon that is firm and has a vibrant color.
Don't overcook the fish cakes: Overcooked fish cakes will be dry and tough. Cook them just until they are golden brown and opaque in the center.
Serve the fish cakes with a flavorful sauce: A flavorful sauce will help to enhance the taste of the fish cakes. Try serving them with a remoulade sauce, tartar sauce, or lemon-herb sauce.
Garnish the fish cakes with fresh herbs: Fresh herbs, such as dill, parsley, or chives, will add a pop of color and flavor to your fish cakes.

Conclusion:

Smoked salmon fish cakes are a delicious and versatile dish that can be served as an appetizer, main course, or snack. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make perfect smoked salmon fish cakes that everyone will love.

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