Salmon Cakes with California Raisins and Cucumber Relish
Courtesy of Raisins Administrative Committee
Ingredients
- 2 1/2 Cups potatoes, peeled, halved,
- 1 Cup Salmon, poached, cooled, and flaked.
- 1 Cup fresh breadcrumbs
- 1/2 Cup California raisins
- 2/3 Cup skim milk
- 2 Tablespoons whole-grain mustard
- 3 Tablespoons mayonnaise
- 2 Tablespoons plus 1 tsp minced smoked salmon
- 1 Tablespoon chopped capers
- 5 Teaspoons chopped chives
- 5 Teaspoons chopped dill
- 1 Teaspoon coarse grind black pepper
Cucumber Relish
- 1 1/4 Cups diced seedless cucumbers
- 1 Cup tomato concassé
- 1/3 Cup California raisins
- 1/2 Cup diced red onion
- 1 Tablespoon minced jalapeño or red pepper flakes
- 4 Teaspoons balsamic vinegar
- 1 Tablespoon chopped cilantro
- 2 Teaspoons olive oil
Further informations
Serves: 10 | Serving Size: 2 cakes
Nutrition Facts Per Serving
Calories 260 (Calories from Fat 23%); Total Fat 6 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 15; Sodium 177; Potassium 490; Total Carbohydrate 41; Dietary Fiber 3; Sugars 4; Protein 11; Calcium 56; Iron 2.
Directions
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1
Simmer the potatoes in water until tender. Drain and place the potatoes on a sheet pan in a warm over to steam dry, about 5 minutes.
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2
Pureé the hot potates using a ricer or food mill. Allow the potatoes to cool to room temperature and combine with the remaining salmon cake ingredients. Form into 20 small cakes.
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3
To prepare the cucumber relish, toss the relish ingredients together. Drain any excess liquid from the relish and reserve it to toss with mixed greens. For each portion, cook 2 cakes in a preheated seasoned skillet until golden brown on each side, about 8 minutes.
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4
Serve the salmon cakes with approximately a tablespoon of cucumber relish.
