Salmon Fish Cakes with Garlicky Mayo & Strawberry Salsa
These classic Norwegian fish cakes are perfect for summer. Sweet strawberries and garlicky mayo compliment the pure clean taste of Norwegian salmon, compliments of cookbook author and award-winning food writer, Nevada Berg. Follow her work on Instagram @NorthWildKitchen and at www.northwildkitchen.com for more.
Cooking time30-40 min
Difficulty levelEasy
Ingredients
Preparation
- In a food processor, add the salmon, milk, egg, potato starch, dill, salt, and pepper, and pulse for about 1 minute or until a rough paste forms. The mixture should be wet, yet firm with a spongy texture.
- Use a large spoon dipped in warm water to scoop out some of the fish cake mixture then use your hands to shape it into a large patty. Repeat to create a total of 8 cakes.
- In a large, heavy frying pan, heat the butter over medium heat. Working in batches, add a few cakes to the pan and cook, flipping as needed, 3 minutes per side or until both sides are golden brown. To test the cakes, press on the center with your finger; it should be firm to the touch. Repeat with the remaining cakes.
- For the garlicky mayo, mince the garlic and in a small bowl, combine with the mayonnaise, lemon juice, and salt.
- For the strawberry salsa, dice the strawberries, cucumber, onion, and chop dill. In a medium bowl, add the strawberries, cucumber, red onion, dill, brown sugar, and lemon juice, and gently fold to combine. Season with sea salt.
- Serve the salmon fish cakes warm with the garlicky mayo and strawberry salsa.