This recipe is taken from the 2013 Milk Calendar. Fish cakes are always popular on restaurant menus but now you don’t have to wait for a night out – you can make them at home and it’s really easy! Use canned or leftover cooked salmon and cream and wait for the rave reviews.
- Prep: 15 min - 20 min
- Cooking: 12 min - 16 min
- 1 cup (250 mL) 18% table cream divided
- 2 tbsp (30 mL) freshly squeezed lemon juice
- 1 tbsp (15 mL) prepared horseradish
- 2 cans (each 213 g) sockeye salmon or 12 oz (375 g) cooked salmon
- 1 1/3 cups (325 mL) panko crumbs or bread crumbs divided
- 1 egg
- 1/2 tsp (2 mL) dried dill (or 1 tbsp/15 mL chopped fresh)
- 1/4 tsp (1 mL) each salt and pepper
- 2 green onions finely chopped
- 2 tsp (10 mL) butter softened (approx.)
- 6 cups (1.5 L) mixed baby greens
- 1 cup (250 mL) grape or cherry tomatoes halved
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Place 3/4 cup (175 mL) of the cream in a bowl; gradually whisk in lemon juice, then horseradish. Cover and refrigerate for at least 15 min, until thickened or for up to 1 day.
Drain salmon, but do not squeeze dry (if using canned) and remove skin. In a large bowl, combine remaining cream and 1 cup (250 mL) of the crumbs. Add egg, dill, salt and pepper and stir with a fork to blend. Add salmon, flaking into small pieces with fork; stir in green onions. Shape into four cakes, each about 3/4-inch (2 cm) thick; place on a plate.
Spread remaining crumbs in a shallow dish.
Heat a large non-stick skillet over medium heat. Brush pan with a thin layer butter. Working with 2 cakes at a time, dip both flat sides into crumbs and add to pan. Cook, turning once, for 3 to 4 min per side or until golden brown and hot in the centre, adjusting heat as necessary to prevent burning. Brush skillet with more butter and cook remaining 2 patties. Discard any excess crumbs.
In a bowl, toss greens with half of the horseradish cream; arrange on serving plates. Top with hot salmon cakes and tomatoes; drizzle remaining cream on top.
Panko crumbs are a Japanese bread crumb that is very crispy and create a lovely coating on fish cakes like these. They’re readily available in supermarkets, often shelved with the sushi-making ingredients or in the fish department.
Tip for Kids: Kids can help mix up the salmon mixture and shape the cakes. If they like “mini” food, you can make 12 small patties instead of 4 large ones.
Variations:Add 2 oz (60 g) finely chopped smoked salmon with the cooked salmon and/or use 1 tsp (5 mL) wasabi powder or paste instead of horseradish and replace dill with 1 tbsp (15 mL) minced drained pickled ginger.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||10 % / 110 mg|
|Vitamin B12:||144 %|
|Vitamin B6:||42 %|
|Vitamin D:||255 %|