Smoked Salmon Fish Cakes With Dill and Remoulade

Name: Smoked Salmon Fish Cakes With Dill and Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs salmon fillets, skinned pin bones removed, cut in chunks; 14 lb smoked salmon, coarsely chopped; 1 ¾ cups panko breadcrumbs, divided; 2 scallions, ends trimmed, minced; 1 medium jalapeno pepper, stemmed, seeded and minced; ¼ 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; ⅓ cup mayonnaise; ⅔ cup sour cream or ⅔ cup creme fraiche; 2 tablespoons finely diced cornichons; 1 tablespoon capers, coarsely chopped; 2 teaspoons Dijon mustard; ½ teaspoon curry powder (optional)

Servings: persons

1 12 lbs salmon fillets, skinned pin bones removed, cut in chunks
14 lb smoked salmon, coarsely chopped
1 ¾ cups panko breadcrumbs, divided
2 scallions, ends trimmed, minced
1 medium jalapeno pepper, stemmed, seeded and minced
¼ 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
⅓ cup mayonnaise
⅔ cup sour cream or ⅔ cup creme fraiche
2 tablespoons finely diced cornichons
1 tablespoon capers, coarsely chopped
2 teaspoons Dijon mustard
½ teaspoon curry powder (optional)

1
Combine salmon filets and smoked salmon in bowl of food processor.
2
Pulse to coarsely chop without over processing.
3
Transfer salmon to a large bowl.
4
Add 1/4 cup Panko breadcrumbs, scallions, jalapeno, onion with juices, parsley, yogurt, lemon juice, Tabasco and black pepper.
5
Gently mix to thoroughly combine.
6
Pour remaining 1 1/2 cup Panko breadcrumbs in a shallow bowl.
7
Scoop salmon with a soup spoon and carefully form into a plump 2-inch patty with your hands.
8
Carefully roll salmon cake in Panko to coat.
9
Place on platter.
10
Repeat with remaining salmon, adding more Panko to bowl if necessary.
11
(Patties may be formed up to 3 hours before cooking.
12
Cover loosely with plastic wrap and refrigerate.
13
).
14
Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
15
Add fish cakes in one layer.
16
Fry, turning once, until deep golden brown and cooked through, about 3 minutes per side.
17
Transfer fish cakes to a plate lined with a paper towel to drain; keep warm.
18
Repeat with remaining salmon.
19
To assemble smorrebrod, lightly butter (optional) a slice of rye bread.
20
Arrange a few dill sprigs over butter.
21
Place salmon cake on dill.
22
Spoon a generous teaspoon of remoulade on top of salmon cake.
23
Garnish with snipped chives and a lemon wedge.
24
To Make the Remoulade: Combine all of the ingredients in a bowl and mix well.

3752

kcal

Calories

235

Fat

Carbs

330

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 12 lbs salmon fillets, skinned pin bones removed, cut in chunks, 14 lb smoked salmon, coarsely chopped, 1 ¾ cups panko breadcrumbs, divided, 2 scallions, ends trimmed, minced, and more.

Yes, Smoked Salmon Fish Cakes With Dill and Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!