As seen on WKTV NEWSChannel 2 Friday, March 27, 2014
Looking for easy and elegant appetizers for springtime celebrations? Then these flavorful hors d’oeuvres are for you.
Quick to prepare, these yummy starters make good use of canned salmon. And while they are a tasty prelude to dinner, the mixture can be shaped into four bigger patties and placed on buns for mouthwatering sandwiches that are perfect during the Lenten season.
Whichever way you choose to savor them, these flavorful cakes make it easy to get hooked on canned salmon. Happy Spring!
HERBED SALMON CAKES
2 tablespoons regular or light mayonnaise
1 tablespoon heavy (or whipping) cream
1 teaspoon fresh lemon juice
2 tablespoons minced fresh chives
1 tablespoon minced fresh flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14.75-ounce) can salmon, drained, flaked, and skin and bones removed
1/2 cup plain bread crumbs
2 tablespoons vegetable oil
Lemon wedges (optional)
Lemon Herb Sauce (optional)
In a medium bowl, combine egg, mayonnaise, heavy cream, lemon juice, chives, parsley, salt, and pepper. Add salmon and bread crumbs; mix well. Shape into eight patties. Heat oil in a 12-inch skillet until hot; add patties. Cook over medium heat until golden, 3 to 4 minutes per side. Squeeze lemon wedges over patties and/or serve with Lemon Herb Sauce, if desired. Makes 4 servings.
LEMON HERB SAUCE
1/4 cup regular or light mayonnaise
1/4 cup regular or light sour cream
1 teaspoon minced fresh chives
1/2 teaspoon minced fresh flat-leaf parsley
1/2 teaspoon finely grated lemon zest
1/4 teaspoon fresh lemon juice
In a medium bowl, combine all ingredients. Cover, and refrigerate at least 1 hour. Makes 4 servings.