Salmon Cakes Sliders

Cooking With Nicolle - Seafood- Salmon Cakes Sliders
Cooking With Nicolle - Seafood- Salmon Cakes Sliders
Cooking With Nicolle << Seafood << Salmon Cakes Sliders
Cooking with Nicolle at Riegelmann's Appliance
Salmon Cakes Sliders with Lemon Dill Aioli
Ingredients
Salmon Cakes Sliders
  • 2 Cooked Salmon
  • 8 oz Breadcrumbs
  • 2 each Eggs, large
  • 1 TBL Dill, fresh, chopped
  • 4 TBL Lemon juice
  • 1/2 tsp Kosher Salt
  • 1/4 tsp White Pepper
  • Rice Flour
  • Vegetable oil for frying
  • Slider Buns
  • Lemon Dill Aioli
  • Roma Tomatoes, sliced
  • Lettuce, spring mix

Lemon Dill Aioli
  • 2 each Egg yolks
  • 1 TBL Lemon juice
  • 1/2 tsp Salt, kosher
  • 1/2 tsp Dijon mustard
  • Pinch Cayenne pepper
  • 1 3/4 c Olive oil
  • 2 TBL Lemon juice
  • 2 TBL Capers, finely chopped
  • 1 TBL Dill, fresh, chopped
  • Kosher Salt
  • White pepper

Directions
Salmon Cakes Sliders
makes approximately 30 cakes
  1. In a mixing bowl, mix all ingredients (except rice flour) together by hand until mixture forms together and the ingredients are evenly distributed.
  2. Divide the mixture into 1.5 oz balls.
  3. Form the portioned salmon into small cakes about 3/8” thick.
  4. Dredge the flattened salmon cakes in rice flour until well coated.
  5. Over medium high heat, using a medium size sauté pan.
  6. Preheat pan.
  7. Add oil to cover the bottom.
  8. Add salmon cakes to oil.
  9. Turn after 2 minutes or until golden brown.
  10. Cook until golden brown and cooked throughout.
  11. Spread aioli on both sides of the bun.
  12. Assemble by placing salmon cake on bottom bun with tomato, spring mix, and top bun on the top.
  13. Serve.

Lemon Dill Aioli
makes 1 pint
  1. Place the egg yolks in a food processor, with blade attachment, and mix well.
  2. Add 1 tablespoon of lemon juice, and mix well.
  3. Add 1/2 teaspoon of kosher salt, and 1/2 tsp Dijon mustard. Mix well.
  4. Then on high speed start adding the oil very slowly. Starting with a couple of drops at a time and working up to a slow stream.
  5. When the mayonnaise becomes thicker, add the lemon juice to thin out the mixture.
  6. Gradually mix in the remaining oil and lemon juice.
  7. Add dill and capers.
  8. Season to taste with kosher salt and white pepper.
  9. You may need to add more lemon juice for tartness or water to thin the mixture to the proper consistency.

Cooking with Nicolle at Riegelmann's Appliance
Cooking With Nicolle << Seafood << Salmon Cakes Sliders

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