Salmon Cakes With Tarragon-chive Dipping Sauce Recipe

Salmon Cakes With Tarragon-chive Dipping Sauce

From atwhitt905 16 years ago

This dish gives a new spin on salmon cakes using fresh salmon, not canned. The tarragon-chive dipping sauce gives it great flavor.

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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" It was excellent "
trackwidow ate it and said...
I love using fresh salmon in salmon cakes. This sounds really good, I can't wait to try it.
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pudgy47 16 years ago
i agree, fresh salmon makes the difference. Awesome post.
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image 16 years ago
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.
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atwhitt905 Brazil, IN

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Reviewed by 1 people

I love using fresh salmon in salmon cakes. This sounds really good, I can't wait to try it.

trackwidow in Fort Atkinson loved it