Salmon Cakes with Lemon, Dill, and Homemade Dijon Mayonnaise
Ingredients that you will need:
- 3/4 salmon fillet
- vegetable or olive oil
- 1 1/2 pounds russet potatoes
- 1 teaspoon kosher salt plus more for seasoning
- 1 large egg
- 1 large egg yolk
- 2 tablespoons finely chopped fresh dill
- 2 scallions
- 2 teaspoons lemon zest
Preheat oven to 400°. Brush salmon with oil. Bake the salmon about 12 minutes,then let it rest. Then boil the potatoes until they are soft.After prepare the somon we gently pull apart fish into large flakes.Fold in reserved 1/3 cup Dijon mayo and flaked fish.Then we blend the egg with the egg yolk,then stir egg mixture, dill, scallions, lemon zest, and 1 tsp. salt into the potato,make a puree.Fold in reserved 1/3 cup Dijon mayonnaise and flaked fish. Season to taste with salt and pepper .Then heat a large skillet over medium-low heat; coat surface with oil,now we shape salmon cakes into 1/2-inch-thick rounds. Cook salmon cakes, gently flipping with a flat spatula halfway through, until lightly browned.Serve with Dijon mayonnaise.Enjoy!
2 egg whites
3 tbsp dijon mustard
1 tbsp (or more) fresh lemon juice
1/2 cup Walden Farms mayo spread
1tbsp olive oil
1 tsp finely chopped fresh dill
Combine egg yolk, Dijon mustard, and lemon juice in a blender. Blend on high, smooth. With motor running, slowly pour in oil in a thin stream; blend until combined. You can Season with salt and more lemon juice.
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