PAN-FRIED SMOKED SALMON CAKES WITH FRESH CUT HERBS & LEMON AIOLI

PAN-FRIED SMOKED SALMON CAKES WITH FRESH CUT HERBS & LEMON AIOLI image

Categories Fish

Number Of Ingredients 25

Pan-Fried Smoked Salmon Cakes:
1 pound piece of boneless, skinless smoked salmon fillet
1/2 cup fresh breadcrumbs
2 tablespoons mayonnaise
3 tablespoons grated shallot
1 teaspoon minced garlic
3 tablespoons minced fresh parsley leaves
1 tablespoon chopped fresh dill
1 teaspoon sea salt
1/4 teaspoon pepper
1 tablespoon lemon juice
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko bread crumbs
1/2 cup canola oil, plus more if needed
Fresh Cut Herb & Lemon Aioli:
1 cup mayonnaise
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh parsley
2 teaspoons minced garlic
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Steps:

Pan-Fried Smoked Salmon Cakes: Chop the smoked salmon into 1/4-inch chunks and place in a large mixing bowl. Add in the breadcrumbs, mayonnaise, shallot, garlic, parsley, dill, sea salt, pepper, and lemon juice. Gently mix until well incorporated. Chill in refrigerator for 30 minutes. Divide mixture into fourths and form into 1-inch thick patties. Place the flour and panko crumbs into separate pie pans. Dip the salmon patties in the flour to cover, shake off excess. Dip each patty into the egg to coat, transfer to the panko crumbs and evenly coat all sides. Heat the canola oil in a large non-stick skillet set over medium-high heat for about 4 minutes or until oil is very hot, but not smoking. Add the salmon patties and cook for about 3 to 4 minutes per side or until medium golden brown. Serve immediately with the Fresh Cut Herb & Lemon Aioli. Fresh Cut Herbs & Lemon Aioli: Add all the ingredients into a small glass mixing bowl and stir to mix well. Keep chilled until ready to serve.