This week Nigel Slater's appetizer or snack recipes are on stage.
I have beautiful dill coming on in the garden.
The salmon was priced right for 4th of July dinners .
So, a mince of salmon, chopped dill, capers, fresh bread crumbs, salt and black pepper make for tasty little salmon cakes. Nigel calls them 'patties', but they reminded me of crab cakes so ...
Chill them up in the fridge for a bit while you make a cucumber and yogurt salad to 'go with'.
Fried up in just a bit of butter and canola oil, these little two-inch cakes are terrific small bites!
Thanks, Nigel ! Another winner dish!
Salmon and Dill Patties
1 lb. salmon steak, skin removed
Fresh bread crumbs – 2 big handfuls
3 tbsp. finely chopped dill fronds
2 tsp. capers, rinsed and chopped
Kosher salt and black pepper
Making the Patties:
- Cut the salmon into small chunks and place in the bowl of a food processor that’s been fitted with the whizzing blade.
- Pulse the salmon JUST until it forms a chopped mash … not a paste.
- Turn the salmon into a mixing bowl with the fresh bread crumbs (white bread here, folks)
- Add the dill, capers, salt, and pepper.
- Use your hands to mush all together. Then, form little salmon balls around two inches in diameter.
- Place them on a large platter in one layer and gently flatten them just a bit.
- Refrigerate the salmon patties for about 15 minutes while you make thecucumber sauce that accompanies the cooked patties.
- When the cucumber sauce is chilling in the fridge, heat a shallow fry pan over medium-high heat.
- Add 2 tbsp. canola oil and 1 tbsp. butter.
- When the butter bubbles, gently lay the patties into the pan and leave them alone for about 2 minutes.
- Left one to see if they’re golden brown and, if so, turn the patties and cook on the other side until just as golden.
- Remove to a pretty platter and cover the platter for a few minutes to let them rest.
- Serve a couple patties on small plates with a dollop of the cucumber sauce and a glass of chilled white wine …I think a Gewurztraminer would be spectacular.
1 – 12-inch hothouse seedless cucumber, skin on
½ c. plain yogurt
2 tbsp. fresh dill fronds, chopped
2-3 drops white wine vinegar
A pinch of Kosher salt
- Slice the cucumber into 4 inch lengths. Then cut into match sticks.
- Toss together with the yogurt, dill, salt, and vinegar.
- Taste to judge salt and tang and correct the seasoning.
- Place in a pretty bowl and chill for about half an hour.
- Serve with the warm salmon patties.
This post is shared with others featuring starters or small bite treats that Nigel Slater has popularized.
Check out the I Heart Cooking Club recipe share!