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12 Lemon and Dill Salmon Cakes
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Lemon & Dill Salmon Cakes are made from scratch, using the freshest ingredients. Our chef takes fresh, whole Atlantic salmon and cook it in the classic poaching liquid of Chardonnay wine, onion, leek, celery, bay leaf and dill. He then crumbles the fillets and add them to a mixture of mayonnaise, Dijon mustard, Japanese bread crumbs, dill, and fresh lemon zest. This mixture is then hand-formed into an elegant 3.5 oz cake.
Serving suggestions:
Serve one cake as a tasty appetizer or two for a dinner fit for a king.
Serve with lemon dill aioli.
Wine pairing:
Chardonnay or White Burgundy
Cooking instructions:
From Thawed (recommended): Take desired amount of cakes out of the freezer and thaw overnight in the refrigerator. In a sauté pan with 1 tablespoon of butter and 1 tablespoon of vegetable oil, cook on medium high until golden brown, about 3 minutes per side. Then place on greased sheet pan and place in a pre-heated oven of 350 degree for 6 minutes and serve.
From Frozen: Place frozen cakes on a greased sheet pan and place in a pre-heated oven of 350 degree for 20 minutes and serve.
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