Sunday supper and more

Salmon cakes with red-pepper mayo

(Sheryl Julian/Globe Staff)
By Sheryl Julian
Globe Staff / December 29, 2010

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Serves 4

Use a food processor to make these, but pulse the motor gently so the fish does not turn into a puree.


1/4 cup finely chopped roasted red pepper (from a jar or can)
3/4 cup mayonnaise
Salt and black pepper, to taste
Juice of 1 lemon
1/8 teaspoon cayenne pepper, or to taste
1. In a bowl, stir together the red pepper, mayonnaise, salt, black pepper, lemon juice, and cayenne pepper.

2. Taste for seasoning and add more salt or cayenne pepper, if you like.


1 pound roast salmon
Salt and black pepper, to taste
1/4 cup dill leaves
1 cup crushed saltines
1 egg, beaten to mix
3 tablespoons bottled cocktail sauce
Flour (for shaping)
3 tablespoons vegetable oil
1 small lettuce or 1 quart mesclun lettuces
Olive oil (for sprinkling)
Extra dill (for garnish)
1. In a bowl, flake the salmon. Add salt, black pepper, dill, saltines, egg, and cocktail sauce. Toss well.

2. Transfer the mixture to a food processor. Pulse the mixture just until it is mixed, but not pureed. Stop the motor and scrape down the sides of the work bowl, then pulse again.

3. Dust a rimmed baking sheet with flour. With a spoon, divide the salmon mixture into 6 pieces. With hands dipped into flour, shape the pieces into flat patties.

4. In a large nonstick skillet over medium-high heat, heat the oil. When it is hot, add the patties. Cook without moving for 5 minutes. Turn and cook the other side for 5 minutes more or until the patties are golden brown.

5. Arrange 1 salmon cake on each of 4 plates. Add lettuce and sprinkle it with olive oil and salt. Add a spoonful of mayo to the cakes and garnish with extra dill.


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