Thursday, September 2, 2010

Salmon, Sunflower Seed Cakes with Horseradish Sauce

Simple, yet a bit unusual, this Salmon Cake is sure to please everyone.


Ingredients

8 ounces cooked Salmon (King, Coho, or Sockeye), flaked
2 tablespoons sunflower seeds
1 stalk celery, finely diced
1 green onion, chopped
1 heaping tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon fresh dill, chopped
1 tablespoon Frank's Hot Sauce
1 small egg, beaten
A good dash or two or three Worcestershire Sauce

Directions

Mix all the ingredients together. Form into four cakes. Fry in hot oil till  brown. Serve with Horseradish Sauce (2 tablespoons mayonnaise, 2 tablespoons Greek Yogurt, 1 tablespoon drained horseradish, 1 teaspoon fresh dill--chopped).

I served this with a garden-fresh tomato, cucumber, basil salad over grilled eggplant. And a pasta salad with garlic, tomatoes, green olives, basil and oil.

Do you like Salmon Cakes? Do you have a favorite recipe?

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Drawing on that degree in Art History, a passion for telling stories, and years working as a portrait and documentary photographer (And owning an Art Gallery) helps me bring a heightened sensitivity to my photography. Let's make the world a more beautiful place! 

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