KIPPERED SALMON CAKES WITH OLD BAY MAYO

Meal Theme: Appetizer

Approximate Yield: 24 Servings

Description

Flaked hot smoked salmon and Old Bay mayo turn these crispy cakes into an appetizer rich with spice and flavor!

Ingredients

12 ounces Hot smoked or kippered salmon
2 tablespoons Mayonnaise (+ 1/4 cup for Old Bay mayo)
1⁄2 teaspoon Old bay seasoning
1 tablespoon Grainy mustard
1⁄2 Red pepper (coarsely chopped)
1⁄4 Loosely packed parsley leaves (chopped, + more to garnish)
1⁄2 cup Panko (or coarse breadcrumbs)
1⁄2 cup Canola oil (for frying)

Instructions

Mix salmon, 2 tablespoons mayonnaise, mustard, red pepper, and parsley together in a bowl.

Mix ¼ cup mayonnaise with Old Bay, and reserve.

Take a tablespoon measure, and make a 2-inch ball, and place on a plate or sheet tray. Using your hands, form the balls down into compact cakes.

Pour panko into a separate bowl. Roll each cake in the panko until it’s loosely coated.

In a large sauté pan, add oil, and preheat to medium, until the oil is shimmering but not smoking.Fry the cakes on the first side until golden brown, about 2 minutes, flip and repeat on the other side for 1 minute.

Drain on paper towel lined plate or sheet tray.

Serve with dollop of Old Bay mayo, or on side.

Parsley, to garnish.

 

Product options:

4 oz. Baked Salmon Portion
4 oz. Herb Salmon Portion
4 oz. Honey Maple Smoked Salmon Portion

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