Sesame smoked-salmon cakes

This article has not been rated yet.


35 min


18 cakes

* PLUS Baking Time: 13 minutes
Sesame smoked-salmon cakes

James Tse


  • 100-g pkg sliced smoked salmon , about 6 slices
  • 1 roasted red pepper
  • 3 green onions
  • 4 slices white sandwich bread , at least a day old
  • 1 egg
  • 3 tbsp mayonnaise
  • 1/4 tsp Tabasco sauce
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp store-bought fine dry bread crumbs
  • 2 tbsp black sesame seeds
  • 2 tbsp white sesame seeds
  • 1/4 cup mayonnaise
  • 1 tbsp finely chopped chives
  • 1/2 tsp wasabi paste
  • fresh chives , for garnish


  • Preheat oven to 350F (180C). Spray a large rimmed baking sheet with oil, or lightly oil. Finely chop salmon. Pat pepper dry with a paper towel and finely chop. Thinly slice green onions. Remove crusts from bread. Place bread in a food processor, then pulse until tiny pieces form. Don’t overpulse or bread will turn pasty.
  • In a medium bowl, whisk egg with mayo, Tabasco, salt and pepper. Stir in both fresh and dry bread crumbs until evenly mixed. Then stir in salmon, pepper and onions.
  • Place sesame seeds in a small, shallow dish. Scoop a heaping tbsp (17 mL) of salmon mixture, then form into a cylinder 1 in. (2.5 cm) long. Holding each end, roll sides of cake in sesame seeds until lightly coated. Place on baking sheet. Gently press down in the middle. Repeat with remaining mixture.
  • Bake in centre of preheated oven until a knife tip inserted into the thickest part comes out warm, 13 to 15 min.
  • Meanwhile, for sauce, in a small bowl, stir mayo with chopped chives and wasabi. Taste and stir in a little more wasabi if you like. Place cakes on a large platter, then spoon about 1/2 tsp (2 mL) wasabi mayo into indented centre of each. Then tuck a small piece of chive into centre of mayo mixture.

Nutrition (per serving)

  • Calories
  • 93,
  • Protein
  • 3 g,
  • Carbohydrates
  • 5 g,
  • Fat
  • 7 g,
  • Fibre
  • 1 g,
  • Sodium
  • 153 mg.

Set the bar high with your first bites of the evening. Rolled in black and white sesame seeds, these dim sum-sized starters get a hit of heat from wasabi mayo.


Smoked-salmon bits (left over from a side of smoked salmon after thin slices are made from it) are sold in many fish shops and supermarkets. They are usually a fraction of the cost of sliced smoked salmon and work well in this recipe. Finely chop and add about 1/2 cup (125 mL) to the bread mixture.


Prepare salmon cakes and bake. When cool, place cakes in a container, separating layers with waxed paper. Seal and refrigerate up to a day. Bring to room temperature before serving, or warm, uncovered, in a 350F (180C) oven about 5 min. Make mayo mixture ahead and refrigerate in a sealed container up to 4 days. Spoon onto salmon cakes just before serving.