Salmon Cakes with Remoulade Sauce


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Salmon Cakes with Remoulade Sauce
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Amaze your guests and enjoy a yummy barbecue with this easy salmon cakes to serve with remoulade sauce.

For the remoulade sauce
For the salmon cakes
Info box
  • Preparation time
  • Cooking time
  • Recipe category Appetizer
  • Recipe yield 4
  • For the remoulade sauce, peel the shallot and chop very finely.
  • Chop the cucumber, gherkin and capers.
  • Mix the yoghurt with the mayonnaise and crème fraîche and season with salt, white pepper and lemon juice.
  • Stir in the cucumber, gherkin, capers, shallot and herbs and chill.
  • Sprinkle the fish with a little lemon juice.
  • Peel the cooled potatoes and grate, but not too finely. Dry and chop the fish.
  • Quickly combine the potatoes, salt, pepper, nutmeg, parsley, lemon peel, salmon, semolina and eggs, adding a little flour if necessary.
  • Form into small cakes (using approximately a tablespoonful of the mixture for each), coat in breadcrumbs and fry in oil on both sides until golden brown.
  • Serve your salmon cake with the remoulade sauce.
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