Baked Smoked Salmon Cakes
Ingredients
1 ¼ cups
panko breadcrumbs, divided
8 oz.
smoked salmon, flaked
1
egg, beaten
¾ oz.
finely chopped fresh Italian parsley
¼ cup
finely chopped shallots (about 1 large shallot)
2 tbsp.
mayonnaise
2 tbsp.
Dijon mustard
⅛ tsp.
cayenne pepper
2 tbsp.
freshly grated Kowalski's Parmesan Cheese
¼ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
2 tsp.
Kowalski's Extra Virgin Olive Oil
- lemon wedges, Kowalski's English-Style Horseradish and snipped fresh chives, for serving
Directions
- In a large mixing bowl, mix ¾ cup breadcrumbs with next 7 ingredients (through cayenne pepper).
- Using a cookie or ice cream scoop, scoop salmon mixture evenly into 5 portions; refrigerate, covered, for several hrs. or overnight.
- Preheat oven to 400°.
- Spread remaining ½ cup breadcrumbs on a rimmed baking sheet; bake in preheated oven until light golden-brown (about 6 min.).
- Transfer bread crumbs to a shallow dish; whisk in cheese, salt and pepper. Drizzle in oil; stir to combine.
- Coat salmon cakes evenly in breadcrumb mixture, pressing to adhere; bake on a parchment-lined baking sheet until golden-brown and hot throughout (about 15 min.).
- Remove salmon cakes from oven; let cool for 2-3 min.
- Squeeze lemon juice over each salmon cake; serve with a spoonful of horseradish sauce and chives on top.
