Snacker-Crusted Salmon Cakes with Lemon-Caper Yogurt Sauce

Written by chanie on February 16th, 2011


I love fish cakes, but I rarely make them. I’m always ordering them in restaurants. I’ve made salmon cakes before, but only using canned salmon. The result is usually quite fishy and fishy just doesn’t fly in my house. When I saw this recipe for salmon patties using fresh salmon, I just had to try it. And let me tell you people, I don’t think I can ever go back! These croquettes were crunchy on the outside, full of flavor, and not fishy at all! My husband is the ultimate meat and potatoes kind of guy, and when he saw that I made fish cakes, he kind of rolled his eyes. But then he tasted them. And tasted them again. ZERO fishiness. TONS of flavor. And the sauce was equally delicious! Light, creamy, and lemony.

I doubled the recipe and froze some of the patties. I also refrigerated a few for lunch the next day. They are delicious on a baguette with some mayo or tartar sauce.

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7 Comments so far ↓

  1. Laura says:

    I always use the canned salmon, but you are right about fresh being better. I add mashed potato and bread crumbs to the patty mixture, but I like the idea of adding crushed crackers.

  2. Laurie says:

    What are snackers?? Are they a type of cracker?

  3. Reuven says:

    I do not know whether it’s permissible to use yogurt with fish, as milk and milk-like products may not be used with fish. A rov should be consulted about this.

    • chanie says:

      Some people (mostly sephardim) have this custom, but many do not. I am Chabad and our custom is not to eat fish with pure milk, but it may be eaten with milk products. Almost everyone I know eats cream cheese and lox on a bagel!

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