We love small bites with lots of flavor, and the salmon meat recipes in this series are a perfect example! They make great appetizers, or can be the perfect topper to a meal. You might ask: What's the difference between a cake and a patty? Cakes are made with pure seafood meat and fillings such as potato, panko, or almond flour. Patties are made with just the flaky, pure meat and some seasonings. So where do meatballs fit into the picture? They typically include eggs and breading. Watch out for our amazing Italian salmon meatball recipe, which we’ll be sharing here soon!
What's not to love about a pure, classic salmon cake? Especially when it’s made with Fishgirl salmon meat, which is hand-harvested from the backbone of the fish. You’ll find it’s mild in flavor, boneless and skinless, and can be used as you would ground beef or turkey. It's easy to vary this recipe by serving it with different sauces, or changing up the seasonings added to the meat.
These classic patties would be perfect served as appetizers with a glass of bubbly at your holiday gatherings! In the Fishgirl household, we make these ahead of time, place on trays, and freeze until firm. We then vacuum seal them in portions of six, and keep in the freezer for those evenings when preparing dinner seems daunting - it keeps us from ordering pizza! Simply sauté the frozen patties and add to pasta like you would a meatball, or serve them on top of a salad. Easy, healthy, and you’ll know that what you’re eating is the best!
1 pound salmon meat
1 tablespoon horseradish sauce
Zest of 1\2 lemon
1 tablespoon fresh dill, chopped
Dash of salt and pepper
1 tablespoon oil
Mix salmon meat, horseradish sauce, lemon zest, dill, and salt and pepper together. Form into small cakes 1 1/2" to 2" wide. In a pan, gently heat oil until hot. Sauté cakes for a few minutes on each side, until you get the desired crispiness. Serve atop sour cream.