| Ingredients:
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FOR THE SALMON CAKES
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1 ½ lbs. North Shore Smoked Salmon Trim, cut to approx. ¼” dice
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2T Natural Pak Extra Heavy Mayonnaise
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¼ C MarketSource Chopped Green Onion
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2 T Parsley, chopped
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¾ tsp Salt
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1 ½ T Lemon Juice
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FOR THE MAYONNAISE
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1 ½ T Ginger, fresh, peeled, minced
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1 C Natural Pak Extra Heavy Mayonnaise
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2 tsp Sugar
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As Needed Milk
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Instructions:
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Combine all ingredients for the Salmon cakes together, mix well.
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Form salmon mix into cakes and place in freezer for 10 minutes.
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Bread each salmon cake in flour, egg wash and breadcrumbs repeating procedure twice for each cake.
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Pan fry in oil over medium heat.
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To make the Ginger Mayo, mix all ingredients well in mixing bowl.
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Add milk 1 T at a time to loosen mayo so as to form soft peaks when dropped from spoon.
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Refrigerate until ready to use - serve as side sauce with salmon cakes. |