Salmon Cakes & Fresh Vodka White

Serves: Four | Prep: 25 min | Cook: 6 min

Ingredients:

Salmon Cakes:
1 cup Poached salmon, skinless and flaked
1/4 cup red bell pepper, finely chopped
5 scallions, thinly sliced
1 jalapeno pepper, minced
1 tsp lemon zest
1/2 lemon, juiced
1 tsp fresh parsley, finely chopped
1 tsp fresh dill, finely chopped
1/4 cup mayonnaise
1 egg, beaten
1/2 tsp salt
1/4 tsp pepper
1 1/4 cup panko breadcrumbs, divided
oil for frying

Fresh White Vodka:
Flowered Ice Cubes
2 oz vodka citron
1 oz freshly squeezed lemon juice
1 oz freshly squeezed lime juice
3-4 oz sparkling water

Garnish:
Lemon slice
Lime slice
Mint sprig

Directions:

Salmon Cakes:
Line a baking tray with baking paper.

In a bowl add flaked salmon, bell pepper, scallions, jalapeno, lemon zest, juice, parsley, dill, mayonnaise, egg, salt, pepper, and 1/4 cup Panko breadcrumbs. Mix well.

On a flat plate add the remaining 1 cup breadcrumbs. Take a 1/4 cup of the salmon mixture and place on top of the breadcrumbs. Completely cover the salmon and mold into a patty. Transfer to the prepared tray. Once all salmon has been shaped into patties place tray into the refrigerator for at least 10 minutes.

In a large skillet add enough oil to come up a quarter of the way. Heat oil over medium high heat. Once hot add salmon cakes, fry 3-5 minutes, both sides, until golden brown. Transfer to a wire rack on top of paper towels. Let sit 2 minutes before serving.

 ***Cakes can be made well in advance and fried just before serving. Cakes can also be fried earlier and placed in a low oven to keep warm. Serve with thousand islands dressing and freshly minced chives.

Fresh Vodka White:
Make the Flowered Ice Cubes in advance.
To a glass add ice cubes, vodka, lemom and lime juice. Stir. Top with soda water and garnish.

More Delicious Recipes:
Shrimp Salad on Endive Leaves & Seabay Breeze Cocktail
Salmon Gravlax
Spinach Blinis with Smoked Salmon