Salmon Cakes with Remoulade Sauce

Salmon Cakes with Remoulade Sauce

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

18 September, 2018
Average: 1.9 (15 votes)

serves for

4

total time

0 HR 30 MIN

ingredients

Cucumber
1 piece (50g)
Gherkins
1
Capers
1 tbsp, drained
Aromatic Herbs
1 tbsp, finely chopped
Salt
Lemon Juice
1-2 tbsp
Pepper
white
Yogurt
100 g, natural
Mayonnaise
50 g
Creme Fraiche
100 g
Shallots
1
Salmon
250 g, fillet
Salt
Lemon Juice
Pepper
white
Parsley
2 tbsp, roughly chopped
Potatoes
400 g, cooked, floury
Eggs
2
Semolina
2-3 tbsp,soft, wheat
Nutmeg
Lemon Zest
a good pinch, grated
Oil
for frying
All Purpose Flour
as necessary
Breadcrumbs

Preparation

  • 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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