This is a relatively simple and delicious fresh fishcake. The smoked salmon abd capers add a bit of extra flavor. Serve with fresh tartar sauce or aiolli. Adapted from Cooks Illustrated.
- 1 c bread crumbs (use panko for the crunchiest texture)
- 1 T chopped fresh dill
- 4 oz finely chopped smoked salmon
- 1 T chopped capers
- 2 T mayonnaise
- 4 t lemon juice
- 1 scallion, sliced thin
- 1 small shallot, minced
- 1 t Dijon mustard
- 1/2 t salt
- 1/4 t pepper
- pinch cayenne pepper
- 1 pound skinless salmon fillet, cut into 1-inch pieces
- 1/2 c vegetable oil
- Combine 3 T bread crumbs, dill, capers, smoked salmon, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in bowl.
- Working in 3 batches, pulse salmon in food processor until coarsely chopped into 1/4-inch pieces: transfer each batch to bowl with bread crumb mixture, and gently mix until uniformly combined.
- Place remaining bread crumbs in pie plate, and using a 1/3 c measure, scoop out a small handfull of salmon mixture and transfer to a baking sheet: repeat to make 8 cakes.
- Carefully coat each cake in bread crumbs, gently patting into disk measuring ~3 inches in diameter and 1 inch high. Return coated cakes to baking sheet.
- Heat oil in medium skillet over medium-high heat until shimmering, then place salmon cakes in skillet and cook without moving until golden brown, about 2 minutes.
- Carefully flip cakes and cook until second side is golden brown, 2 to 3 minutes.
- Transfer cakes to paper towel–lined plate to drain 1 minute. Serve.