Recipe

Salmon Cakes With Tarragon-chive Dipping Sauce Recipe

	Atwhitt905 / All my dishes 2 years, 4 months ago This dish gives a new spin on salmon cakes using fresh salmon, not canned. The tarragon-chive dipping sauce gives it great flavor. Prep:10m Cook:10m Servings:36	Atwhitt905
	salmon simply quick fresh

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Ingredients

Cakes:

1 1/2 lb. skinless boneless salmon fillet

1 large egg

1/2 cup fine fresh bread crumbs

1 Tbsp. Dijon mustard

1 tsp. freshly grated lime juice

1/2 tsp. salt

1/8 tsp. freshly ground black pepper

Dipping sauce:

2/3 cup mayonnaise

1/3 cup fresh tarragon

1 1/3 cups sour cream

3 Tbsp. finely chopped fresh chives

1 tsp. fresh lime juice

Directions

Pat salmon dry and with a sharp knife cut roughly into 1/3"-cubes

In a medium bowl lightly beat egg and gently stir in salmon and remaining ingredients until just combined.

Heat a 12-inch nonstick skillet over moderate heat and, working in batches, drop 2-tablespoon measures of salmon mixture about 1 inch apart into skillet. Cook cakes unil undersides are golden, about 1 minute. Turn cakes over and cook until just cooked through, about 1 minute more. Transfer cakes as cooked to a platter.

To prepare the dipping sauce, pulse the mayonnaise, tarragon and 1/3 cup sour cream together in a food processor until smooth.

Transfer mixture to a bowl and stir in remaining cup sour cream, chives, lime juice, salt and pepper to taste.

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Comments

image 2 years, 4 months ago said:
You are so right, fresh salmon, makes all the difference. I have a similar recipe which uses cornmeal instead of bread crumbs. Your sauce sounds delicious. Great post.