¼ cup mayonnaise
¼ cup finely chopped fresh dill
¼ cup finely chopped red onion
Finely grated zest of 1 lemon
1 tsp. salt
½ tsp. freshly ground black pepper
1¾ lbs. cooked salmon, skin, bones and gray strip of flesh discarded
1¼ cups fresh bread crumbs
Mild oil, such as canola, for crisping
In a large bowl mix mayo, dill, onion, zest, salt and pepper. Add salmon. Mix gently with a soft spatula.
Pat into 8 cakes, each about 3 inches across and 1 inch thick. Roll cakes in bread crumbs. Set cakes on a baking sheet. Cover with plastic wrap and chill. Chilling is optional, but makes the cakes easier to handle.
Heat a thin film of oil in a heavy cast iron pan set over medium heat. Cook salmon cakes in batches until crisp outside and hot inside, about 2 to 3 minutes per side.
Makes 8 cakes.
— Leah Eskin