Crispy Salmon Cakes on Greens


Quick, easy and delicious.


Horseradish Cream

1 cup 18% table cream, divided

2 Tbsp fresh lemon juice

1 Tbsp prepared horseradish

Salmon Cakes

2 cans sockeye salmon, OR

     12 oz. cooked salmon

1-1/3 cups breadcrumbs, divided

1 egg

1 Tbsp chopped fresh dill

salt and pepper

2 green onions, chopped

2 tsp softened butter (approx)

6 cups mixed baby greens

1 cup grape or cherry tomatoes, cut in half

Serves 4


Put 3/4 cup of the cream in a bowl. Gradually whisk in the lemon juice, then the horseradish. Cover and refrigerate for at least 15 minutes, until thickened, or for up to 1 day.

Drain salmon but do not squeeze dry (if using canned). Remove the skin. In a large bowl, combine remaining 1/4 cup cream and 1 cup of the crumbs. Add egg, dill, salt and pepper. Stir with a fork to blend. Put the remaining crumbs on a shallow plate.

Add the salmon to the cream and egg mixture, flaking into small pieces with the fork. Stir in green onions.

Shape into four cakes, each about 3/4-inch thick. Place them on the plate of crumbs. Coat both sides with crumbs.

Heat a large non-stick skillet. Brush pan with a thin layer of butter. Add the coated cakes to the pan. Cook, turning once, for 3-4 minutes per side, until golden brown and hot in the centre. Add more butter if necessary.

Toss the greens with the horseradish cream before arranging on serving plates. Top with hot salmon cakes and tomatoes. Drizzle remaining cream on top.

Source: The 2013 Milk Calendar