Smoked Salmon Cakes

Ingredients:

Smoked Salmon Cakes:

16oz Alaska Smokehouse Smoked Sockeye Salmon, drained, skin removed, and flaked

1 egg

1/4 cup nonfat cottage cheese

1 tablespoon fresh dill, chopped or 1 teaspoon dried dill

1 teaspoon lemon pepper seasoning

1/4 cup sliced green onions

3 tablespoons garlic and herb breadcrumbs

Vegetable oil for frying

Yogurt Dill Sauce:

1/2 cup nonfat yogurt

1-1/2 teaspoons finely minced fresh garlic

1 tablespoon fresh dill, chopped, or 1 teaspoon dried dill

1/4 cup grated cucumber, squeezed dry

Salt & Pepper to taste

Procedure:

In a bowl, mix the ingredients for yogurt dill sauce, then cover and set in the refrigerator. 

In a large bowl, whisk the egg, then add in the cottage cheese, dill, lemon pepper, and green onions and mix.

Add in the smoked salmon and stir to mix.

Add in the breadcrumbs and mix again.

Shape mixture into 4 patties, roughly 3" in diameter by about 1/2" to 3/4" thick.

Heat a nonstick skillet over medium-high heat and add in 1 tablespoon of vegetable oil once the skillet is hot.

Fry the smoked salmon cakes for about 2-3 minutes per side or until they are crisp and golden on the outside.

Serve with yogurt sauce.

Substitutions:

If you don't want to make your own sauce, tzatziki or tartar sauce work well.  You can also use an aioli or spicy mayo.

If you're gluten free, using gluten free corn flakes or corn meal in place of breadcrumbs is an option.  Simply crush the cornflakes until they are the same size as breadcrumbs, then add in a 1/2 teaspoon garlic powder and 1/4 teaspoon Italian seasoning to make gluten free corn flake seasoning.  With corn meal or corn flakes, the texture will be crispier.