Salmon Cakes with Dill Sauce

Instructions

1. Step 1

   Whisk the Greek yogurt with the sauce portions of the mayonnaise, Dijon mustard, dill, lemon juice, garlic, salt, and black pepper. Cover and refrigerate the dill sauce until serving.

   Ingredients used: 5.0 gr Dijon Mustard, 8.0 gr Fresh Dill, 4.0 gr Garlic, 1.0 gr Ground Black Pepper, 20.0 ml Lemon Juice, 80.0 ml Mayonnaise, 120.0 gr Plain Greek Yogurt, 2.0 gr Salt

   Cookware: mixing bowl, whisk

2. Step 2

   Combine the salmon with the egg, cake portions of the mayonnaise, Dijon mustard, dill, lemon juice, salt, and black pepper. Fold in the scallions and the cake portion of the bread crumbs.

   Ingredients used: 45.0 gr Breadcrumb, 425.0 gr Canned Salmon, 10.0 gr Dijon Mustard, 1.0 piece Egg, 4.0 gr Fresh Dill, 1.0 gr Ground Black Pepper, 10.0 ml Lemon Juice, 40.0 ml Mayonnaise, 3.0 gr Salt, 2.0 piece Scallion

   Cookware: fork, mixing bowl

3. Step 3

   Shape the mixture into 8 equal cakes and arrange them on a baking sheet. Refrigerate until firm.

   Timer: 15 min (fixed)

   Cookware: baking sheet

4. Step 4

   Press the remaining bread crumbs lightly onto both sides of each chilled salmon cake.

   Ingredients used: 15.0 gr Breadcrumb

   Cookware: baking sheet

5. Step 5

   Heat the vegetable oil in a large skillet over medium heat. Fry the cakes in batches for about 4 minutes per side, until golden and the centers reach 71°C.

   Timer: 16 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil

   Cookware: instant-read thermometer, skillet, spatula

6. Step 6

   Serve the salmon cakes hot with the chilled dill sauce.