Mini Creole Salmon Cakes

Mini Creole Salmon Cakes
Photo by Scott Phillips


  • 1 large egg
  • 2 Tbs. extra-virgin olive oil
  • 2 tsp. finely grated lemon zest
  • 1 tsp. hot sauce, preferably Crystal Hot Sauce
  • 1 Tbs. country-style (grainy, but not whole-grain) Dijon mustard
  • 1 Tbs. chopped fresh thyme
  • 1 lb. raw salmon fillets (preferably wild), skin and pin bones removed, cut into 1-inch chunks
  • + 2 more ingredients
    • Kosher salt and freshly ground black pepper
    • Giardiniera Relish and Rémoulade, for serving

Put the salmon in a food processor and pulse until chopped medium coarse, two or three 1-second pulses. Take care not to overprocess. There should still be some chunky pieces; you don’t want a completely smooth purée. In a medium bowl, lightly beat the egg. Add the salmon and combine with a rubbe...

View full recipe at Fine Cooking


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