Ready for a fun little appetizer? Salmon Cake Bites with Lemon-Dill Sauce will be a sure-fire hit at your next gathering. Picture crab cakes but smaller and made with salmon. They are fresh and herby with a little bit of zing and are amazingly easy to make. When served alongside a tangy lemon-dill yogurt sauce, they’re an elegant appetizer fit for company.
In this recipe, the salmon cake bites are made small — between the size of a quarter and a half dollar — so you can just pop them right into your mouth. If you’d like to make them larger, you can, but they may have a tendency to fall apart when picked up. That’s not a problem as long as you plan on eating them from a plate with a fork.
- - Step 1: Salmon Cake Bites
In the bowl of a food processor, add the salmon and pulse two or three times until it is broken up but not pasty.
Remove from the food processor and add the salmon to a medium-sized bowl.
Add breadcrumbs, mustard, mayonnaise, dill, shallots and capers and mix well with a spoon. The mixture should come together nicely. If it seems too loose, add a little more mayonnaise until it comes together.
In a large skillet, add olive oil on medium heat.
When the oil is sizzling, add quarter to half dollar-sized spoonful’s of the salmon mixture to the skillet. It is best to do this in batches so as not to crowd the pan.
Cook the salmon cake bites for 2-3 minutes and then flip them over. They should be a nice, golden color.
Cook on the other side and then remove to a waiting plate.
Finish the rest of the cake bites.
- - Step 2: Lemon-Dill Sauce
In a small bowl, combine the above ingredients. Taste for seasoning. Chill in the refrigerator for at least an hour before serving.
There are two ways to serve these. First, you could put them on a platter with a small fork alongside a bowl of dipping sauce so that the guests can help themselves. You could also serve a platter with each salmon cake bite already dressed with its own small bit of sauce right on top. Either way, they will make for a charming appetizer.
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