Salmon Cakes & Beet Dip

November 29, 2017

We love small bites with lots of flavor, and nothing says a festive party like salmon! We wanted to share a few simple, bite-sized appetizers using salmon meat, which is harvested off the backbone of the fish after it has been filleted. It’s mild in flavor, boneless and skinless, and can be used as you would ground beef or turkey. These appetizers would be perfect served with a glass of bubbly at your holiday gatherings!

1 pound salmon meat
1 medium russet potato (peeled, grated, and squeezed)
Juice of 1/2 lemon
Dash of salt and pepper
2 tablespoons fresh curly parsley, chopped
Oil for cooking

1 small beet, cooked and diced
1/2 cup sour cream
1 tablespoon horseradish sauce

Mix salmon meat, potato, lemon juice, salt and pepper, and parsley together.

Use just enough oil to coat the bottom of your pan, and heat until hot. Scoop teaspoon-sized portions of salmon mix into pan, flatten into desired cake size, and sauté on each side until golden brown and crispy. Remove from pan and drain on a plate covered with a kitchen towel. Season with a bit of extra salt. Feel free to try a baked version, though it doesn't produce the crisps we like so much!

To make the beet dip, mix diced beet with sour cream and horseradish sauce.




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