-
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.
