Salmon Cakes with Smoked Salmon, Capers, and Dill

Photo by Kristi Lee Schatz

Serving Size  : 4  

1/2     cup  bread crumbs — made with Ezekiel bread
2        tablespoons     
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.