Sesame smoked-salmon cakes
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- Prep Time35 mins
- Total Time35 mins
- Makes18 cakes
James Tse
Ingredients
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
Instructions
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 3g, Carbohydrates 5g, Fat 7g, Fibre 1g, Sodium 153mg.
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.
SHOPPING TIP
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.
MAKE AHEAD
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.