Get ready to transform your dinner routine with these mouthwatering Rye Salmon Cakes that blend crispy textures, rich salmon flavor, and tangy pickled shallots into one incredible dish. Whether you're a seafood lover or just looking to impress your dinner guests, this recipe promises to elevate your culinary skills and deliver a restaurant-quality meal right in your own kitchen. Imagine golden-brown salmon cakes with a delicate rye crunch, topped with creamy yogurt sauce and zesty pickled shallots - it's a flavor explosion waiting to happen!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb salmon, cooked and flaked
- 1/2 cup rye breadcrumbs
- 1 egg
- 1/4 cup yogurt
- 2 shallots, pickled
- Salt and pepper to taste
Instructions
- Begin by preparing the pickled shallots. Thinly slice the shallots and place them in a small bowl. In a separate bowl, mix equal parts vinegar and water, adding a pinch of salt and sugar to taste. Pour the mixture over the sliced shallots, ensuring they are fully submerged. Let them sit for at least 15 minutes while you prepare the salmon cakes.
- In a large mixing bowl, combine the cooked and flaked salmon with the rye breadcrumbs. Make sure the salmon is broken up into small pieces for even mixing.
- Add the egg to the salmon mixture and mix well until all ingredients are combined. The egg will help bind the ingredients together.
- Season the mixture with salt and pepper to taste. Be cautious with the salt, as the salmon may already have some seasoning.
- Form the mixture into patties, about 2 to 3 inches in diameter. You should be able to make approximately 8 patties.
- Heat a skillet over medium heat and add a little oil to coat the bottom. Once the oil is hot, carefully place the salmon cakes in the skillet, ensuring not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through.
- While the salmon cakes are cooking, prepare the yogurt sauce. In a small bowl, mix the yogurt with a pinch of salt and pepper. You can also add herbs like dill or chives for extra flavor, if desired.
- Once the salmon cakes are done cooking, remove them from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- To serve, place a salmon cake on each plate, drizzle with the yogurt sauce, and top with the pickled shallots. Enjoy your Rye Salmon Cakes with Yogurt Sauce and Pickled Shallots!
Tips
- Use freshly cooked salmon for the best flavor and texture. If using leftover salmon, make sure it's well-flaked and free of bones.
- Let the pickled shallots sit for at least 15 minutes to develop their tangy flavor - the longer they marinate, the better they'll taste.
- Ensure your skillet is at the right temperature before adding salmon cakes. Medium heat prevents burning and helps create a perfect golden-brown crust.
- Don't overwork the salmon mixture when forming patties. Gently combine ingredients and shape loosely to keep the cakes tender.
- If the mixture seems too wet, add a few extra breadcrumbs. If too dry, a splash of yogurt can help bind the ingredients.
- For a gluten-free version, substitute rye breadcrumbs with gluten-free alternatives like almond meal or gluten-free breadcrumbs.
- Serve immediately after cooking to enjoy the crisp exterior and warm, flaky interior of the salmon cakes.
Nutrition Facts
Calories: 151kcal
Carbohydrates: 8g
Protein: 13g
Fat: g
Saturated Fat: g
Cholesterol: 77mg
