Saturday, 15 March 2008

Salmon Cakes

2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
1 small chopped red onion
1 egg
1/2 cup mayonnaise
2 teaspoons spicy mustard
1/2 teaspoon sugar
2 teaspoons lemon juice
1 (14-ounce) can wild salmon,
   checked for large bones or
   equivalent amount of fresh
   frozen salmon
1 large baked or boiled russet
    potato, peeled, and flaked
    with a fork
1/4 - 1/2 cup bread crumbs
    (plus extra)
2 tablespoons or more of
    grated Parmesan
Freshly ground black pepper
1/2 cup vegetable oil

Note:  I like to do the first 3 steps on day one and then refrigerate everything until day 2 but this isn't necessary.  I just find it easier to work with cooled ingredients.

  1. Bake salmon if necessary for 1/2 hour in 350 F oven.  Cook bacon.  
  2. Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. 
  3. Add the onions and cook until translucent. 
  4. Mix the crumbled bacon, onion, egg, mayonnaise, mustard, sugar, lemon juice, salmon, and potato in a bowl.
  5. Form the mixture into small patties. If mixture seems too wet, then add necessary amount of bread crumbs so that parties are easily formed.
  6. In a shallow dish, combine the 1/4 - 1/2 cup of bread crumbs, Parmesan, and pepper, to taste. 
  7. Coat the patties in the bread crumb topping. 
  8. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. 
  9. Add more oil, as necessary.