This huge quantity recipe for salmon cakes, in the National Fisheries Institute, is ideal for a sizable parties and gatherings.
Recipe Ingredients:
8 pounds smoked salmon, coarsely chopped
1 cup butter
2 cups finely chopped celery
2 cups chopped eco-friendly bell pepper
2 cups finely chopped white-colored onion
4 cups fresh bread crumbs
6 1/4 cups plain yogurt - divided use
4 large eggs
1 cup fresh lemon juice
2 cups finely chopped seeded cucumber
two tablespoons chopped fresh dill
1/2 cup essential olive oil - divided use
Cooking Directions:
- Place salmon inside a mixer and pulse until finely chopped put aside.
- Melt butter inside a large sauté pan add celery, eco-friendly pepper and onion. Prepare until vegetables are translucent. Place cooked vegetables in a stainless-steel mixing bowl. Add bread crumbs, 2 1/4 cups yogurt, eggs and fresh lemon juice. Mix well with wood paddle or hands. Shape into 4-ounce patties and put on sheet pan lined with parchment paper. Hold in refrigerator until prepared to prepare.
- Place cucumber, dill and remaining 4 cups yogurt inside a large mixing bowl. Mix until completely combined. Cover and refrigerate until prepared to serve.
- Heat a sizable skillet with two tablespoons oil. Place salmon patties in pan in one layer. Sauté until golden brown on every side (8 minutes total). Remove and put in writing-towel lined pan. Still sauté patties until each one is cooked add oil when needed.
- For everyone, top with sauce. Garnish with lemon wedges and dill sprigs, if preferred.
Recipe provided thanks to National Fisheries Institute.
