Yield: 20-24 appetizers
Prep Time: 40 minutes
Cook Time: 15-20 minutes
Wine Suggestion: Eroica Riesling
A lovely appetizer for a late-summer dinner out on the deck. Don't forget any one of Chateau Ste. Michelle's Rieslings for a grand match.
16 oz Jensen’s Smoked Red King Salmon (or Jensen’s Garlic Pepper King)
1 egg
1 tsp lemon juice
2 Tbsp mayonnaise
2 tsp Dijon mustard
½ cup finely diced red onion
1 cup bread crumbs, crushed crackers or cornmeal
1 tsp Tabasco sauce
1 tsp Worcestershire sauce
1 tsp Old Bay Seasoning
½ cup fresh chopped cilantro
2 garlic cloves, chopped (if using Garlic Pepper King use 1 garlic clove)
1 cup breadcrumbs for coating salmon cakes
Combine all ingredients in a bowl and mix well, breaking apart fish. Shape salmon cakes and refrigerate to set shape and to let flavors mix. Coat salmon cakes in bread crumbs and fry cakes in olive oil or broil in oven until golden brown. Serve with your favorite condiment. (Horseradish, tartar sauce, or mustard sauce.)
