I love fish cakes, but I rarely make them. I’m always ordering them in restaurants. I’ve made salmon cakes before, but only using canned salmon. The result is usually quite fishy and fishy just doesn’t fly in my house. When I saw this recipe for salmon patties using fresh salmon, I just had to try it. And let me tell you people, I don’t think I can ever go back! These croquettes were crunchy on the outside, full of flavor, and not fishy at all! My husband is the ultimate meat and potatoes kind of guy, and when he saw that I made fish cakes, he kind of rolled his eyes. But then he tasted them. And tasted them again. ZERO fishiness. TONS of flavor. And the sauce was equally delicious! Light, creamy, and lemony.
I doubled the recipe and froze some of the patties. I also refrigerated a few for lunch the next day. They are delicious on a baguette with some mayo or tartar sauce.
Snacker-Crusted Salmon Croquettes with Lemon-Caper Yogurt Sauce
adapted from a recipe by Giada de Laurentiis
Salmon:
1 pound skinless salmon fillet (about 2 large slices)
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Patties:
1 large egg, beaten
1/3 cup (1/2-ounce) chopped fresh chives
15 snackers, crushed (for filling)
1 package snackers (or Ritz crackers), crushed (for crust)
1/2 cup frozen corn, thawed
2 tablespoons Dijon mustard
3 tablespoons mayonnaise
1 tablespoon capers, rinsed and drained
1 tablespoon lemon juice
1 tablespoon lemon zest
canola oil, for frying
Sauce:
1/2 cup plain lowfat yogurt, such as J&J
1 1/2 tablespoons capers, rinsed, drained and chopped
1 tablespoon lemon juice
1 tablespoon lemon zest
Kosher salt and freshly ground black pepper
Method:
Salmon: Preheat the oven to 400. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Put in a baking dish and bake until just cooked through, about 15 minutes.
Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 15 crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. Carefully coat the patties in the package of crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.
Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.
Arrange the salmon cakes on a platter and serve alongside the sauce.
Notes:
If the mixture seems too wet to form patties, refrigerate for an hour or longer until mixture is set.
If the mixture is too dry to form patties, add extra mayonnaise, 1 tablespoon at a time.
To crush crackers, put into a Ziploc bags, and crush with your hands.
I always use the canned salmon, but you are right about fresh being better. I add mashed potato and bread crumbs to the patty mixture, but I like the idea of adding crushed crackers.
that’s how I’ve made them in the past too.
What are snackers?? Are they a type of cracker?
Snackers are a kosher version of saltine crackers. You can use saltines instead.
Come to think of it, they are more like Ritz crackers. You can use those or saltines.
I do not know whether it’s permissible to use yogurt with fish, as milk and milk-like products may not be used with fish. A rov should be consulted about this.
Some people (mostly sephardim) have this custom, but many do not. I am Chabad and our custom is not to eat fish with pure milk, but it may be eaten with milk products. Almost everyone I know eats cream cheese and lox on a bagel!
hope to try these tomorrow…..
Can you give a more precise measure for “one package snackers”?
Sure. One sleeve has about 30 crackers.