Smoked Salmon Cakes

Number of Servings:

32

Ingredients:

8 lbs. smoked salmon (chopped coarse)

2 cups green pepper (chopped fine)

2 1/4 cups yogurt, plain

1/2 cup olive oil

1 Ib. butter, whole (soft)

2 cups onion white (chopped fine)

4 eggs, whole

2 cups celery (chopped fine)

4 cups bread crumbs

1 cup lemon juice

Cold Sauce

4 cups yogurt, plain

2 cups cucumber (chopped fine)

2 tablespoons fresh dill (chopped)

Instructions:

Salmon Mixture

Place smoked salmon in food processor and blend until finely chopped. Set aside.

Melt butter in a saute pan; add finely chopped celery, green pepper and onion. Cook until vegetables are transparent.

Place cooked vegetables in a stainless steel mixing bowl. Add bread crumbs, yogurt, eggs and lemon juice. Mix well with wood paddle or hands. Shape into 4-oz. patties and place on sheet pan lined with parchment paper. Hold in refrigerator until ready to cook.

Cold Sauce

Place yogurt, finely chopped cucumber and dill in a mixing bowl. Mix together. Cover and place in cooler until service.

Heat saute pan with olive oil. Place three, 4-oz. salmon patties in pan and saute until golden brownon each side (approx. 4 minutes per side). Remove and place on pan lined with paper towels to absorb extra oil.

Place finished patties on a warm serving plate. Top with cold sauce in center of the patties. Garnish with lemon wedge and a sprig of fresh dill.

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National Fisheries Institute