Recipe
Smoked Salmon Cakes
These lil' fellas are something else. Super simple, crunchy, smokey, and full of flavor - they're super addictive. You can make them small and serve as appetizers with tartar sauce, or make them big - we like them as salmon burgers or the star of a smoked salmon cake Reuben sandwich. Added bonus, they freeze really well and can be heated up in the oven or air fryer.
Ingredients
- 2 jars Hook Point Smoked SalmonShop
- 1 small onion, minced
- 3 cloves of garlic, minced
- 1/2 C panko bread crumbs
- 1/2 C grated parm
- 1/4 C mayo
- 1 TBSP dijon mustard
- 2 eggs
- 1 handful chopped fresh dill
- Black pepper to taste
- Hot sauce to taste
- Oil for frying
- Tartar Sauce
Directions
- Combine Ingredients: Combine the ingredients for the smoked salmon cakes in a big bowl. Mix well and shape into cakes with your hands.
- Cook 'em up: Add oil to a large skillet over medium heat. Cook the cakes until golden brown on both sides, approximately 3-4 minutes on each side.
- Serve 'em up: Serve immediately with tartar sauce while everything’s hot and crisp.
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