Smoked Salmon Cakes with Lemon-Caper Aioli

Submitted by: Academy Canada Culinary Arts Program
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Difficulty: Medium
Prep Time: Fifteen Minutes
Total Time: Under an hour

1/4 cup oil, for frying
Fish Cakes:
12 oz smoked salmon
1/2 cup shallots, minced
4 cloves garlic, minced
1/4 cup red pepper, minced
3/4 cup panko breadcrumbs
1/4 cup fine breadcrumbs
1 tsp black pepper
1 tsp celery salt
1 egg
Dredge:
1 cup flour
Egg Wash:
1/2 cup milk
2 eggs
Lemon-Caper Aioli:
1 egg
1 tbsp lemon juice
1/2 tsp lemon zest
1/4 tsp black pepper
2 tsp garlic, chopped
2/3 cup canola/vegetable oil
1 tbsp chives, minced
1 tbsp capers, drained and minced
For the aioli: Add everything but the last three ingredients to a narrow, deep vessel (a measuring cup works well). Using a stick blender, blend the ingredients constantly while adding the oil in a slow drizzle. Once the oil is fully incorporated, mix in the chives and capers by hand. Set aside in the fridge.

For the cakes: Mince the salmon and mix everything together. Let mixture sit at room temperature for about 15 minutes before forming cakes. Form cakes and dredge in flour, then dip in egg wash, then dredge again. Fry cakes in oil over medium heat until heated through and golden brown. Serve with Lemon-Caper Aioli.
Yield: 10 cakes

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