Salmon Cakes with Lemon Dill

Instructions

1. Step 1

   Whisk the Greek yogurt, mayonnaise, lemon zest and juice, 2 tbsp (6 gr) dill, ⅜ tsp (2 gr) salt, and 1 gr black pepper into a smooth sauce. Refrigerate while preparing the cakes.

   Ingredients used: 6.0 gr Fresh Dill, 1.0 gr Ground Black Pepper, 1.0 piece Lemon, 60.0 gr Mayonnaise, 120.0 gr Plain Greek Yogurt, 2.0 gr Salt

   Cookware: small bowl

2. Step 2

   Combine the salmon, 9 ½ tbsp breadcrumbs, egg, onion, garlic, Dijon mustard, 2 tsp (2 gr) dill, ⅝ tsp (3 gr) salt, and 1 gr black pepper. Mix gently until the mixture holds together.

   Ingredients used: 60.0 gr Breadcrumb, 15.0 gr Dijon Mustard, 1.0 piece Egg, 2.0 gr Fresh Dill, 4.0 gr Garlic, 1.0 gr Ground Black Pepper, 60.0 gr Onion, 425.0 gr Salmon, 3.0 gr Salt

   Cookware: mixing bowl

3. Step 3

   Form the mixture into 8 equal cakes and coat them with the remaining 6 ½ tbsp (40 gr) breadcrumbs. Place them on a plate and refrigerate until firm.

   Timer: 10 min (fixed)

   Ingredients used: 40.0 gr Breadcrumb

   Cookware: plate

4. Step 4

   Heat the olive oil in a large skillet over medium heat. Fry the cakes in batches for 3 to 4 minutes per side, until golden and the centers reach 71°C.

   Timer: 16 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: skillet, spatula

5. Step 5

   Transfer the salmon cakes to a plate and serve warm with the chilled lemon-dill sauce.

   Cookware: plate, spatula