Time: 30 min.
Complexity: easily
Servings: 2

The secret to these delicious and juicy fish cakes is the ground meat, made from three types of salmon: pureed and chopped raw salmon for texture, and chopped smoked salmon for incredible flavor and aroma. Breadcrumbs will help thicken the ground meat, making it easy to form the cakes. Fry them in a cast-iron skillet and serve on buns with sautéed spinach and a quick mayo-mustard sauce.

Ingredients:

• 350 g salmon
• 1/4 cup breadcrumbs
• 110 gr. smoked salmon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, smoked salmon, breadcrumbs

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Preparation:

Step 1
• Dice 12 oz (350 g) of wild salmon; blend half of it with two green onions. Combine with the remaining diced salmon, 1/4 cup of salt, and 1/4 cup of the remaining salt. breadcrumbs and 110 g of chopped smoked salmon.
Step 2
• Form 2 patties and make a well in the center of each. Heat a cast-iron skillet over medium heat and season with salt. Fry the patties for 4-5 minutes on each side.
Step 3
• Serve the fish cakes on sesame seed buns, garnished with sautéed spinach and mayonnaise mixed with mustard.

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