Salmon Cakes with Smoked Salmon, Capers, and DillPosted: December 3, 2014
Serving Size : 4
1/2 cup bread crumbs — made with Ezekiel bread
4 ounces finely chopped smoked salmon
12 tablespoons chopped capers
2 tablespoons mayonnaise
4 teaspoons lemon juice and zest from lemon
1 whole scallion — sliced thin
1 small shallot — minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch cayenne pepper
1 skinless salmon fillet – cut in 1-inch pieces
1/2 cup butter
1) Combine 3 tablespoons gluten free bread crumbs, dill, capers, smoked salmon, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in bowl.
2) Working in 3 batches, pulse salmon in food processor until coarsely chopped into 1/4-inch pieces, about 2 pulses, transferring each batch to bowl with bread crumb mixture. Gently mix until uniformly combined.
3) Preheat oven to 350 degrees. Make 8 cakes. Place cakes on buttered baking sheet.
4) Bake for 16 minutes. Serve immediately.