Double Salmon Cakes

Name: Double Salmon Cakes
Ingredients: 2 slices rye bread; 12 ounces boneless skinless salmon, cut into 1 inch pieces; 2 ounces smoked salmon, cut into 1 inch pieces; 1 12 tablespoons Dijon mustard; 2 tablespoons fresh dill (or 2 tsp dried); salt and pepper; 2 tablespoons butter; 4 slices red onions, thin; 2 slices tomatoes, thin

9 ingredients

6 steps

Ingredients

2 slices rye bread
12 ounces boneless skinless salmon, cut into 1 inch pieces
2 ounces smoked salmon, cut into 1 inch pieces
1 12 tablespoons Dijon mustard
2 tablespoons fresh dill (or 2 tsp dried)
salt and pepper
2 tablespoons butter
4 slices red onions, thin
2 slices tomatoes, thin

Directions

1

In a processor add bread and process into crumbs--will yield 1 cup; set aside.
2

Add salmon and process until finely chopped.
3

Add mustard, dill, salt, pepper and 2/3 cup crumbs and process until blended.
4

Form into 8 small patties and dip into bread crumbs to coat.
5

Heat butter in skillet, add cakes and cook over medium heat until browned on both sides, about 4 minutes/side.
6

Serve garnished with red onion and tomato.