Mini Fresh Salmon Cakes with Cucumber Aioli

1. 1

   Mix cucumbers, 1-1/2 cups (375 mL) Miracle Whip, 6 Tbsp.

2. 2

   (90 mL) chives, 2 Tbsp.

3. 3

   (30 mL) lemon zest and 1/4 cup (50 mL) lemon juice.

4. 4

   (For trial recipe, mix cucumbers with 1/4 cup [50 mL] Miracle Whip, 1 Tbsp.

5. 5

   [15 mL] chives, 1 tsp.

6. 6

   [5 mL] lemon zest and 2 tsp.

7. 7

   [10 mL] lemon juice).

8. 8

   Refrigerate 30 min.

9. 9

   or until chilled.

10. 10

    Combine salmon, bread crumbs, mustard, and remaining Miracle Whip, chives, zest and juice.

11. 11

    Portion mixture into 48 mounds (1.25 oz.

12. 12

    [35 g] each) onto foil-lined baking sheets sprayed lightly with cooking spray (or portion into 8 mounds for trial recipe).

13. 13

    Flatten each mound to 1/2-inch thickness.

14. 14

    Broil salmon cakes, 6 inches from heat, 3 to 4 min.

15. 15

    or until salmon cakes are done and tops are golden brown.

16. 16

    Serve each salmon cake topped with 1 Tbsp.

17. 17

    (15 mL) aioli.

* Per serving · 4 servings · Values may vary.

No additional tips available.