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Salmon Lemon cakes

Salmon Lemon cakes

  • 650g salmon fillet (without skin)
  • 10 cm chopped leek (white part)
  • 2 tablespoons potato (corn) starch
  • 1 egg white
  • 50 ml chopped dill
  • salt, ground lemon pepper (black pepper)
  • juice of 1/2 lemon
  • 3 - 4 tablespoons drawn butter (vegetable oil)
  • With a sharp knife chop very finely salmon and place in a big bowl.
  • Preheat a frying pan to medium heat and add 1 tbsp of butter. Add the chopped leek and cook, stirring occasionally, until starts to turn golden. Remove from heat, cool.
  • Mix the chopped salmon with leek, add the chopped dill, salt, pepper, starch and lighttly beaten egg white. Mix thoroughly and transfer mixture in a fridge for 30 minutes.
  • Divide the salmon mixture into 10 equal portions. Shape each portion with your hands into a patty about: 7-8 cm in diameter and 2.5cm thick.
  • Preheat a large frying pan to medium heat with drawn butter and fry the cakes for 4 minutes on each side or until golden brown and cooked through.
  • Without removing the pan from heat, sprinkle the lemon juice over cakes and let rest off heat for 30 seconds.
  • Serve cakes with mashed potatoes and green salad.

For this dish you can choose any fish to your taste. The lemon juice can be replaced with orange juice.